Salad and Salad Dressing Recipes
Toasted Goat Cheese Salad with Raspberries
Yield: 8 servings
Ingredients
Goat Cheese
- 1 cup plain bread crumbs
- 1 tablespoon dried Italian herb blend
- 1 tablespoon cracked black pepper
- 1 teaspoon salt
- 1 (12 ounce) log goat cheese
- 2 eggs, slightly beaten
- 2 ounces butter or margarine
- 1 teaspoon minced garlic
Dressing
- 1 tablespoon minced, fresh garlic
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 tablespoon Italian herb blend
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
Salad
- 12 to 16 ounces fresh organic baby greens, rinsed and spun dry
- 1 pint fresh raspberries, rinsed and dried
Instructions
Goat Cheese
- Mix together bread crumbs, herbs, pepper and salt in a shallow dish.
- Using unflavored dental floss held taut between your index fingers, slice the goat cheese into eight, approximately one-inch-thick slices.
- In a small, shallow bowl, slightly beat the eggs. Dip the slices into the egg and then into the bread crumbs. Allow to rest on a sheet of wax paper.
- Heat the butter in a large, nonstick sauté pan over medium-high heat and add the garlic. Arrange goat cheese patties in the pan and fry for about 5 minutes or until lightly browned. Carefully turn the patties and brown the other side; remove pan from heat.
Dressing
- Mix together all the dressing ingredients. Whisk in the oil, adding it in a slow stream to the dressing ingredients; continue to whisk until slightly thickened.
Salad
- Toss the greens with the dressing and divide among eight salad plates.
- Top with a slice of the goat cheese and garnish with fresh raspberries.
- Serve immediately.