I’m sure I’m not alone in that I’ve put recipes on the blog and sort of forgot about them, am I? I like to make new things and that quest will too often mean something that deserves being made again goes lacking. This is a great example. On this ‘Wayback Wednesday’ I have to share this Goat Cheese Salad with Raspberry Dressing that I haven’t made in too many years. A gift of some goat cheese brought it to mind recently and the purchase of an abundance of raspberries sealed the deal. This salad trifecta of goat cheese, sliced almonds and fresh raspberries are perfect together. 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.
When I first transferred this salad from my original food website to this blog a couple of years ago; I did a search to see if I could find the original recipe. 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? Even then it seems my tendency to have to change ‘something’ was at play; it was simple revision but I love the addition of 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.
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.