Mesclun and Cherry Salad with Warm Goat Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 large egg
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped shallot
- 2 tablespoons chopped fresh tarragon
- Carbohydrate 13 g(4%)
- Cholesterol 55 mg(18%)
- Fat 24 g(36%)
- Fiber 3 g(13%)
- Protein 15 g(29%)
- Saturated Fat 9 g(44%)
- Sodium 267 mg(11%)
- Calories 312
Preparation Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper. 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. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes. 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.
Preparation Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper. 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. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes. 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.
