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Berry Salad with Goat Cheese Balls

Berry Salad with Goat Cheese Balls

Spring greens with raspberries, blueberries, peaches, Marcona almonds and baked goat cheese balls.
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Prep Time 15 minutes
Cook Time 12 minutes
Freezing time 30 minutes
Total Time 57 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 5 ounces goat cheese
  • 1 beaten egg
  • 1 cup panko crumbs
  • 4 cups spring greens
  • 1 thinly sliced peach
  • ½ cup each blueberries and raspberries
  • ½ cup Marcona almonds

Lemon and Honey Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. honey
  • pinch of salt and pepper

Instructions
 

  • Begin by making the Baked Goat Cheese Balls: Roll the goat cheese into 8 one inch balls. Dip each one in the beaten egg, and then roll them in panko. Place the balls on a parchment lined baking sheet and freeze for at least thirty minutes.
  • Preheat the oven to 400 degrees. Brush the balls with some olive oil and bake for 12 minutes.
  • While the goat cheese balls bake, toss together the lettuce and fruit. Also, place all the vinaigrette ingredients in a small jar, and shake until combined. Toss the salad with the vinaigrette and top with the goat cheese balls.
Keyword vegetables
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