Fried Goat Cheese Summer Salad With Raspberry Dressing

Ingredients

• 10 ounces mixed salad greens (eg frisee, rocket, babyleaf)
• 1/4 cup fresh basil leaf
• 1/2 cup fresh raspberry
• 1 avocado, diced
• 1 plum tomato, skinned and seeded, diced
• 1 ounce pine nuts
• 4 ounces goat cheese, cilinder shaped
• 1 egg
• 1/2 cup flour
• 1 teaspoon cornstarch
• 1/2 cup breadcrumbs
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons seedless raspberry preserves
• 1/4 cup light cream
• 1/2 tablespoon raspberry vinegar
• 1/4 teaspoon salt & pepper

Directions

1. 1

   Cut goat cheese in 4-6 even slices.

2. 2

   Beat egg with pepper and salt.

3. 3

   Mix flour with corn starch.

4. 4

   Put eggmixture, flourmixture and breadcrumbs in 3 seperate bowls. Soak cheese slices in flourmixture, eggmixture and breadcrumb mixture respectively. Repeat once for thicker crust.

5. 5

   Fry cheese in shallow layer of vegetable oil in 20 inch skillet, turning regularly until golden on both sides.

6. 6

   In the mean time, roast pine nuts in dry skillet until brown. Set aside to cool. Put fried cheese on absorbing papertowel and set aside.

7. 7

   Wisk all dressing ingredients together until smooth.

8. 8

   Mix fresh raspberries, lettuce, basil, avocado and tomato and devide over 2 plates. Place fried cheese on top. Sprinkle with pine nuts and drizzle with dressing. Enjoy!

9. 9

   Roast pine n.