"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Almond-Crusted Goat Cheese Salad with Raspberry Dressing Recipe

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This recipe for Almond-Crusted Goat Cheese Salad with Raspberry Dressing, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bessie Engle
Added: Friday, May 20, 2005


2/3 C frozen raspberries, thawed
1/2 C sugar
1/4 C red wine vinegar
2 Tbsp. minced red onion
1 Tbsp. dry mustard
1/2 tsp. salt
1/2 tsp. lemon juice
1 C olive oil
1 Tbsp. poppy seeds
2 - 5 oz. logs soft fresh goat cheese, each log cut
into 4 round slices
1 large egg
1 Tbsp. water
1/2 C all purpose flour
1/2 C sliced almonds
2 Tbsp.. butter, melted
6 ounces Mesclum mix (about 8 cups lightly

Blend first 7 ingredients in processor.
With processor running, gradually add oil.
Add poppy seeds and blend 5 seconds.
Preheat oven to 350 degrees.
Pat each goat cheese slice to 1/2 inch thickness. Whisk egg and 1 Tbs. water in small bowl to blend.
Place flour in small bowl.
Place almonds in shallow dish.
Roll goat cheese slices in flour, dip into egg mixture, 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 mesculm among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing and serve

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Mesclum mix - fancy mix salad greens




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