Mesclun and Cherry Salad with Warm Goat Cheese
A sophisticated salad featuring warm almond-crusted goat cheese rounds served atop a fresh mix of baby greens, sweet cherries, and fennel, dressed with a tangy tarragon-lemon vinaigrette.
Ingredients
- •2 tablespoons roasted almond oil or olive oil
- •2 tablespoons finely chopped shallot
- •2 tablespoons chopped fresh tarragon
- •1 tablespoon fresh lemon juice
- •¾ teaspoon finely grated lemon peel
- •¾ cup sliced almonds
- •1 whole large egg
- •1 tablespoon water
- •1 log soft fresh goat cheese
- •6 cups mixed baby greens or baby spinach
- •1 cup fresh Bing cherries
- •½ cup fresh fennel bulb
Cooking Instructions
- 1.
Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
5 min
- 2.
Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
15 min
- 3.
Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
10 min
- 4.
Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.
5 min
