Fried Goat Cheese Summer Salad With Raspberry Dressing Recipes

RASPBERRY-GOAT CHEESE SALAD/RASPBERRY VINAIGRETTE

Steps:

• 1. In a jar, combine the oil, vinegar, mustard, and sugar. Cover and shake well.
• 2. In a salad bowl, toss together the salad greens, raspberries and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

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.

FRIED GOAT CHEESE SUMMER SALAD WITH RASPBERRY DRESSING

Steps:

• Cut goat cheese in 4-6 even slices.
• Beat egg with pepper and salt.
• Mix flour with cornstarch.
• Put egg mixture, flour mixture and breadcrumbs in 3 separate bowls. Soak cheese slices in flour mixture, egg mixture and breadcrumb mixture respectively. Repeat once for thicker crust.
• Fry cheese in shallow layer of vegetable oil in 20 inch skillet, turning regularly until golden on both sides.
• In the mean time, roast pine nuts in dry skillet until brown. Set aside to cool. Put fried cheese on absorbing paper towel and set aside.
• Whisk all dressing ingredients together until smooth.
• Mix fresh raspberries, lettuce, basil, avocado and tomato and divide over 2 plates. Place fried cheese on top. Sprinkle with pine nuts and drizzle with dressing. Enjoy!