almond crusted goat cheese salad
raspberry vinaigrette
1 cup whole raspberries, fresh or frozen
3 ¼ tbsp honey
¼ cup red wine vinegar
1 cup cooking oil
1 tsp salt
¼ tbsp black pepper
Puree raspberries with honey and vinegar. Gradually add oil to blend. Add salt and pepper.
peppered pecans
¾ cups pecan halves
2 tsp corn syrup
2 tsp water
4 tbsp granulated sugar
½ tsp black pepper
Place pecans in a mixing bowl and add corn syrup and water. Toss well to completely coat pecans. Add sugar and pepper and toss pecans to coat evenly and thoroughly. Line a sheet tray with parchment paper. Bake at 300 degrees for 30 minutes, or until dried out and sugar is coating pecans. Remove from oven and place back in mixing bowl. Toss well while they cool so they don't stick together.
goat cheese patty
¾ lb. goat cheese
½ cup finely grated almond biscotti crumbs
4 tbsp flour
¾ cups milk
Scoop goat cheese into a ball and flatten cheese to three quarter inch thick. Grind biscotti until it has a breadcrumb like consistency. Coat patty with flour. Then, dip coated patty into milk. Pat ground biscotti crust to cover patty. Makes 3 pattys.
To plate:
1 biscotti crusted goat patty
3 cups lettuce of choice
8 peppered pecans
8 fresh raspberries
4 ounces raspberry vinaigrette
plating Instructions:
Warm biscotti patty in oven. Toss lettuce with vinaigrette. Sprinkle with pecans and raspberries. Place patty on top of greens.
Servings: 3