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Fresh Greens and Cherry Salad with Warm Goat Cheese

Serves 6

Fresh tart cherries feature in this recipe by Chef Janice Thomas of Savory Spoon cooking school in Ellison Bay, Wisconsin. 


  • Walnut Oil or Olive Oil 2 Tbs
  • Shallot finely chopped, 2 Tbs
  • Fresh Tarragon chopped, 1 Tbs
  • Fresh Lemon Juice 1 Tbs
  • Lemon Zest ¾ tsp
  • Sliced Almonds ¾ cup
  • Egg 1 large
  • Water 1 Tbs
  • Soft Fresh Goat Cheese 1 x 11 oz log, cut into 6 rounds
  • Mixed Baby Greens or Baby Spinach 6 cups, packed
  • Fresh Cherries 1 cup, halved and pitted
  • Fresh Fennel thinly sliced, ½ cup

Cook It

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