Goat Cheese Salad
Recipe By Joe'sMethod for Vinaigrette
Puree the raspberries, honey and vinaigrette in a food processor. Gradually add the oil. Adjust the seasonings.
Method for Goat Cheese Patties
Place the flour in a bowl. Beat the cream and eggs together in another bowl. Place the ground almonds and biscotti in a third bowl. Shape goat cheese into 1 1/2 ounce balls and flatten into 1/4" circles. Roll in flour, then the egg wash and finally the ground almond and biscotti mix. Repeat this process until all the cheese balls are coated. Refrigerate until needed.
Method for Peppered Pecans
Place the nuts into rapidly boiling water for ten seconds. Drain the nuts briefly in a colander. Toss the damp nuts with the sugar. Place the coated nuts on a sheet pan to dry. When the nuts are dry, heat four cups of oil in a deep fat fryer. When the oil reaches 375F, add the nuts. Fry for 15 seconds. Remove the nuts with a slotted spoon. Place the nuts in a bowl and toss with black pepper. Drain on brown paper and spread the nuts on a clean sheet pan to cool. Store in an air tight container.
Method for Goat Cheese Salad
Adjust the rack to the center of the oven. Preheat oven to 350F. Place pieces of nut crusted goat cheese on parchment lined baking sheet. Bake in preheated 350F oven for approximately 4 minutes or until soft. Remove to a rack. Divide the greens evenly on six chilled plates. Drizzle with raspberry vinegar. Garnish with peppered pecans, raspberries and warmed goat cheese cut into quarters. Serve immediately.
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