Coming Home Magazine

Crispy, Warm Goat Cheese, Blackberry & Spinach Salad SERVES 4 FOOD & ENTERTAINMENT Ingredients For the goat cheese: 8 oz Goat Cheese, cut into 2 oz portions 8 oz Baby Spinach 8 oz Corn Oil (for frying) 6 oz Eggs, whipped 4 oz All-Purpose Flour 4 oz Panko Breadcrumbs For the dressing: 2 oz Champagne Vinegar 1 oz Extra Virgin Olive Oil 3 oz Olive Oil 1 Tbsp Shallots, finely chopped 1 Tbsp Parsley, finely chopped 1 tsp Lemon Juice 1 tsp Honey 1 Tbsp Egg Yolk 1 Tbsp Ground Black Pepper 1 oz Salt For the salad: 8 oz Goat Cheese, cut into 2 oz portions 4 oz Fresh Blackberries Directions: To bread the goat cheese: Start by heating the corn oil in a shallow frying pan to approximately 350 degrees. Continue by placing the goat cheese in a small bowl with the egg, then coat with the flour and again in the breadcrumbs. Place the goat cheese in the heated frying pan. Fry the goat cheese on both sides until golden brown, about 2 minutes on each side. Remove goat cheese from oil and immediately place on paper towel to drain excess oil. To make the dressing: In a blender, place the egg yolk, champagne vinegar, lemon juice, honey, salt and pepper and mix on medium speed. Slowly drizzle or drip olive oil into the blender until it emulsifies, then repeat the process when adding extra virgin olive oil. Next, add the finely chopped shallots and parsley. Remove from blender and place in serving container and refrigerate. To make the salad: Place ½ oz of the dressing mixture in a mixing bowl. Add the spinach, with salt and pepper and fold the remaining dressing into the spinach. Place fresh blackberries and fried goat cheese on top of the spinach and garnish with fresh parsley. MY SON IS A professional chef and I was a personal chef for a few years. We are a family that loves to cook and try new recipes. This was created by myself and my family as one of our wine pairing menu items for an event we do a few times each year. Simply delicious! From Mary Wilker, Desert Resort Management, Palm Desert, CA " "

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