Fresh Greens and Cherry Salad with Warm Goat Cheese

This recipe for Fresh Greens and Cherry Salad with a Warm Goat Cheese is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.

Fresh Greens and Cherry Salad with Warm Goat Cheese

Prep Time

-  

Cook Time

-  

Serves

6 people

This recipe for Fresh Greens and Cherry Salad with a Warm Goat Cheese is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.

It’s one of the stops made by The Food Channel on a recent visit to Door County, hosted by the Door County Visitor’s Bureau. It is reprinted with permission. Find other stories in the series here.

Photos by Paul K. Logsdon.

Ingredients

  • 2 tablespoons walnut oil (or olive oil)
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon finely grated lemon peel
  • To taste salt and pepper
  • ¾ cup (about 3 ounces) sliced almonds
  • 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 cherries
  • ½ cup 2 x ¼-inch fresh fennel bulb

Preparation

  • 1 Preheat oven 400 degrees F.
  • 2 Whisk first five ingredients in small bowl.
  • 3 Season dressing generously with salt and pepper.
  • 4 Spread almonds on a plate.
  • 5 Whisk egg and 1 tablespoon water in small bowl; sprinkle with fresh ground black pepper.
  • 6 Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides.
  • 7 Place cheese rounds on rimmed baking sheet.
  • 8 Bake goat cheese rounds until cheese is warm but NOT melted, about 10 minutes.
  • 9 Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat.
  • 10 Divide salad among plates. Place one cheese round on each plate.

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