Hazelnut-crusted Goat Cheese with Mixed Greens and Blackberry Vinaigrette

Hazelnut-crusted Goat Cheese with Mixed Greens and Blackberry Vinaigrette
Photo by Ralph Anderson

Ingredients

  • 1 (4-ounce) package garlic and herb goat cheese, cut into 8 slices
  • ½ cup ground toasted hazelnuts
  • Blackberry Vinaigrette
  • 3 teaspoons olive oil, divided
  • 1 (4-ounce) package garlic and herb goat cheese, cut into 8 slices
  • 3 cups baby arugula
  • 3 cups baby lettuces
  • + 11 more ingredients
    • 3 cups baby lettuces
    • 3 cups baby arugula
    • ¼ cup all-purpose flour
    • Blackberry Vinaigrette
    • 1 cup panko (Japanese breadcrumbs)
    • ½ cup ground toasted hazelnuts
    • 3 teaspoons olive oil, divided
    • 2 egg whites, lightly beaten
    • 2 egg whites, lightly beaten
    • 1 cup panko (Japanese breadcrumbs)
    • ¼ cup all-purpose flour

Combine first 3 ingredients in a shallow dish. Dip cheese slices in egg whites, and dredge in breadcrumb mixture. Cover and chill at least 2 hours. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 goat cheese slices; cook 30 seconds to 1 minute on each sid...

View full recipe at My Recipes

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