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Baby Green & Cherry Salad with Goat Cheese

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


2 TablespoonsExtra Virgin Olive Oil

2 Tablespoons Finely chopped shallots

2 Tablespoons chopped fresh tarragon

2 Tablespoons fresh lemon juice

3/4 teaspoon finely grated lemon peel

3/4 cup sliced almonds

1 large egg

1 Tablespoon water

1 11-ounce log fresh goat cheese, cut crosswise into 6 rounds

6 cups mixed baby greens or baby spinach

1 cup (about 7 ounces whole unpitted cherries) halved, pitted fresh bing cherries or other dark sweet cherries

1/2 cup 2x 1/4 inch strips fresh fennel bulbs

Adapted From:

A nice light summer meal when served with grilled fish or chicken.

Preheat oven to 400F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper. Spread almonds a plate. Whisk egg and water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds into egg mixture; then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. 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 round on each plate and serve.