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Warm Goat Cheese is encrusted with almonds and served on a salad topped with a dark pink raspberry dressing.
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Warm Goat Cheese Salad with Raspberry Dressing

Crisp lettuce is topped with a crunchy and creamy round of warm baked goat cheese and almonds, and finished with raspberry dressing.
Course Fruits, Salads, Dressings, Marinades and Sauces
Cuisine American
Keyword goat cheese, mixed greens, raspberries, salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 530kcal
Author Barb

Ingredients

For the Dressing

  • ⅔ cup frozen raspberries thawed OR 2/3 cup fresh raspberries
  • ⅓ cup sugar Use up to 1/2 cup if you like a sweeter dressing
  • ¼ cup sherry or red wine vinegar
  • 2 tablespoons green onion minced
  • 1 tablespoon dry mustard
  • ½ teaspoon salt
  • ½ teaspoon lemon juice
  • 2 tablespoons cold water
  • ½ cup olive oil

For the Goat Cheese Rounds

  • 10 ounces goat cheese 2 - {5 oz } logs, each cut into 4 round slices
  • 1 large egg
  • 1 tablespoon water
  • ½ cup all purpose flour
  • ½ cup almonds sliced
  • 2 teaspoons butter melted

For the Salad

  • 6 ounces mixed greens about 8 cups lightly packed
  • ½ pint raspberries about 20 fresh raspberries
  • 1 tablespoon poppy or black sesame seeds Optional

Instructions

To Make Dressing

  • Blend first 7 ingredients in processor. With processor running, gradually add oil.
  • Preheat oven to 350°F.

To Make the Goat Cheese Rounds

  • 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 and sprinkle with salt and pepper.
  • Bake until almonds are lightly browned, about 10 minutes.

To Make the Salad

  • Divide greens among 4 plates. Top each with 2 warm cheese rounds and fresh berries. Drizzle with dressing, sprinkle with poppy seeds and serve.

Notes

I thought I had poppy seeds but did not so used black sesame seeds. Worked fine although the seed garnish is totally optional.
 

Nutrition

Serving: 1Serving | Calories: 530kcal | Carbohydrates: 43g | Protein: 7g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 337mg | Potassium: 343mg | Fiber: 7g | Sugar: 21g | Vitamin A: 662IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 3mg