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Mixed Greens with Warm Goat Cheese Rounds & Raspberries

Inspired by a salad served at Bouchon (one of Thomas Keller’s restaurants in Yountville.) Any fresh berry can be used as well as different fruit balsamics for lots of variety.

Ingredients:

1 cup fresh bread crumbs made from day-old bread, processed fine in a blender
2 Tbsp chopped fresh thyme leaves
1⁄4 teaspoon salt (preferably kosher or sea salt)
1⁄4 teaspoon freshly ground pepper
1 egg, beaten
One 8-ounce log fresh goat cheese, cut into 8 rounds
2 Tbsp Made in Napa Valley Raspberry Balsamic Vinegar with Lemon (or Blackberry Balsamic)
2 Tbsp extra-virgin olive oil
6 cups mixed salad greens
1⁄2 pint raspberries (or blackberries)

Prepare the goat cheese rounds by mixing the breadcrumbs, thyme, salt, and pepper in a shallow bowl. Place the egg in another shallow bowl. Dip each round into the egg and then press into the breadcrumbs, coating all sides. Heat a large skillet with a little olive oil over medium heat, add the rounds and cook until browned and crisp, about 11⁄2–2 minutes per side. Keep warm.

Prepare dressing by whisking together the Raspberry Balsamic Vinegar with Lemon and oil. Place the greens in a large bowl, toss with the dressing, and divide among four plates. Top each salad with a sprinkle of raspberries, and 2 goat cheese rounds.

Serves 4

Used in this recipe:

Raspberry Balsamic with Lemon

Blackberry Balsamic with Pear