There is no irony that I should be party to a Goat Challenge one day and then be dying for this salad the next. It’s been on my mind for awhile and then the purchase of an abundance of raspberries sealed the deal. I knew that I would be making this dressing with half of them. It was one of those beautiful moments of having all of the necessary ingredients on hand when reminded of this fabulous salad; my personal salad trifecta of goat cheese, sliced almonds and fresh raspberries that has such perfect elements. So simple, so beautiful and so very good. I love the blend of tastes and textures with the soft cheese that is baked with a crispy coating of almonds and then drizzled with a sweet/tart raspberry dressing.
As I continue to make some of my favorite recipes that I long ago started putting on a website and am now transferring to this blog, I’ll do a search and see if they are from the usual suspects. If not something gleaned from a recipe card (in the ‘olden’ days, people put recipes on index cards and stored them in boxes. It’s true!) then often the recipes I loved and posted were from either Gourmet or Bon Appetit magazines. I was delighted when my search discovered the exact recipe at Bon Appetit, one of their reader requested RSVP recipes from the August, 2001 issue. I guess I have been making this for awhile haven’t I? It’s one of my favorite salads ever! Even then it seems my tendency to have to change ‘something’ was at play; most importantly I like some fresh berries scattered on the salad with the goat cheese. Either way just a perfect salad and I love it alone but for a more robust dinner, it’s great served with grilled salmon or chicken.
If you enjoy goat cheese, make sure you check out our #Goaterie challenge. Enjoy the variety of goat dishes; meat, cheese or milk and join in if you’re so inclined! Got Goat? :)
Crisp lettuce is topped with a crunchy and creamy round of goat cheese and finished with raspberry dressing.
- 2/3 cup frozen raspberries, thawed OR 2/3 cup fresh raspberries
- 1/4 to 1/2 cup sugar to suit your taste (I prefer it on the sweet side; it has to be a bit sweet otherwise the tang of the dressing doesn't balance with the tang of goat cheese; too much pucker power together!)
- 1/4 cup sherry (or red) wine vinegar
- 2 tablespoons minced green onion
- 1 tablespoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1 cup olive oil
- 1 tablespoon poppy seeds (Optional)
- 2 5-ounce logs soft fresh goat cheese, each cut into 4 round slices
- 1 large egg
- 1 tablespoon water
- 1/2 cup all purpose flour
- 1/2 cup sliced almonds
- 2 teaspoons butter, melted
- 6 ounces mesclun mix (about 8 cups lightly packed)
- Blend first 7 ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds.
- Preheat oven to 350°F.
- 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 small 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 greens among 4 plates. Top each with 2 warm cheese slices and fresh berries. Drizzle with dressing; serve.