Almond Crusted Goat Cheese Salad With Raspberry Dressing Food

ALMOND-CRUSTED GOAT CHEESE SALAD WITH RASPBERRY DRESSING

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.

GOAT CHEESE SALAD WITH RASPBERRY DRESSING

Steps:

• Toss all ingredients together. Drizzle on dressing and enjoy.

TOMATO, GOAT'S CURD & BASIL SALAD WITH RASPBERRY VINEGAR DRESSING

Steps:

• Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).
• Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.
• Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat's curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.