GOAT CHEESE SALAD

GOAT CHEESE SALAD

CREATED Sep 20, 2006

Jesse Zimmerman / Copper Kettle

Ingredients:
2 lb. mixed greens
2 sliced mangos
2 pt. sliced strawberries

GOAT CHEESE CAKES
2 oz. cream cheese
1 oz. goat cheese
1 c all-purpose flour
egg wash
Coconut Breading (see recipe below)

Procedure:  Bread all cakes with all purpose flour.  Place cakes in egg wash.  Roll all cakes in coconut breading.  Deep fry Goat Cheese Cakes until golden brown.

COCONUT BREADING
4 c bread crumbs
1/4 c shredded coconut
1 T brown sugar
1/4 c dry chicken base
1/2 t. salt
1/4 t. black pepper

Procedure:  Mix all ingredients

SPICED PECANS
1/2 lb. pecans
1/2 c sugar
1 egg white                                                           
1 T cumin
1/8 t. salt
1/8 t. pepper
1 pinch red pepper flakes

Procedure:  Mix well, place on greased sheet pan.  Bake 325 degrees approximately 15 minutes stirring nuts every 5 minutes.  Times may vary with different ovens.  Bake until golden.

CRANBERRY VINAIGRETTE
1/2 c Raspberry Puree
2 T honey
1/2 T Raspberry Vinegar
1 T salt
1/4 c Craisins (dried cranberries)
1 c salad oil

Procedure:  Blend Raspberry Puree, honey, and Raspberry Vinegar with a hand blender. While blending add salad oil very slowly (very important to prevent separation).  Add craisins and salt for taste.

Final Procedure:  Place greens in a large bowl.  Top with strawberries, mangos and candied pecans.  Place goat cheese cakes around the edges or place in the center of the bowl.  Drizzle with cranberry vinaigrette.

Makes 6 entree salads