Mesclun and Cherry Salad with Warm Goat Cheese

Mesclun and Cherry Salad with Warm Goat Cheese
Photo by Lisa Hubbard


  • ½ cup fresh fennel bulb
  • ¾ cup sliced almonds
  • 1 tablespoon water
  • ¾ teaspoon finely grated lemon peel
  • 1 large egg
  • 6 cups mixed baby greens or baby spinach
  • 1 11-ounce log soft fresh goat cheese
  • + 5 more ingredients
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons almond oil or olive oil
    • 1 cup pitted fresh Bing cherries or other dark sweet cherries
    • 2 tablespoons shallot
    • 2 tablespoons fresh tarragon

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 almond...

View full recipe at Epicurious


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