Mesclun and Cherry Salad with Warm Goat Cheese

Ingredients for Mesclun and Cherry Salad with Warm Goat Cheese

• 2 tablespoons roasted almond oil or olive oil

• 2 tablespoons finely chopped shallot

• 2 tablespoons chopped fresh tarragon

• 1 cucchiaio di succo di limone fresco

• 3/4 teaspoons finely grated lemon peel

• 110g sliced almonds (about 90g )

• 1 large egg

• 1 tablespoon water

• 30g 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 200g whole unpitted cherries)

• 120ml 2x1/4-inch strips fresh fennel bulb

Preheat oven to 204°C. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

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.

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

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.

Avvertenza

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