Almond Crusted Goat Cheese Salad With Raspberry Dressing Recipes

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Steps:

• Blend first 7 ingredients in the food processor.
• With processor running, gradually add oil.
• Add poppy seeds and blend 5 seconds.
• Preheat oven to 350°.
• Pat each goat cheese slice to 1/2-inch thickness.
• Whisk egg and 1 tablespoon water in small bowl to blend.
• Place flour in another bowl.
• Place almonds in shallow dish.
• Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere.
• Place cheese in glass baking dish; drizzle lightly with butter.
• Sprinkle with salt and pepper.
• Bake until almonds are lightly browned, about 10 minutes.
• Divide mesclun among 4 plates.
• Top each with 2 warm cheese slices.
• Drizzle with dressing and serve.

Steps:

• Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
• Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.