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Bon Appétit

Mesclun and Cherry Salad with Warm Goat Cheese

By Lori Longbotham

4.5

(25)

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Mesclun and Cherry Salad with Warm Goat CheeseLisa Hubbard

Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons roasted almond oil or olive oil
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
3/4 cup sliced almonds (about 3 ounces)
1 large egg
1 tablespoon water
1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
6 cups (packed) mixed baby greens or baby spinach
1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
1/2 cup 2x1/4-inch strips fresh fennel bulb

Preparation

  1. Step 1

    Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

    Step 2

    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.

    Step 3

    Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

    Step 4

    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.

TagsSaladGoat CheeseCheeseDairyCherryStone FruitFruitLeafy GreensVegetableAlmondNutSideMainDinnerNut FreeVegetarianBon Appétit
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