Almond Enrusted Goat Cheese, Blueberry Vinaigrette and Mixed Greens Salad

Something about the word encrusted just does something to me. One simple utterance across the lips has the power to induce instant taste bud stimulation.  Add goat cheese to that word and I’ll be sitting high in my chair with hands raised to the sky, and letting out the loudest scream of excitement!  Better than any theme park I’d ever want to go to. 



For the dressing:

  • 1 small shallot, diced fine
  • 1 cup blueberries
  • 1/4 cup honey
  • 1/4 cup white balsamic vinegar
  • 2 tbsp olive oil
  • 1/8 tsp cinnamon

For the Salad:

  • mixed greens
  • 1 goat cheese log
  • about 1/3 cup sliced almonds
  • 1 egg + 1 tbsp water, whisked together
  • 1/4 cup flour
  • blueberries

Saute shallots and blueberries in a drizzle of olive oil for about 2-3 minutes in small saucepan.  Add vinegar, honey and cinnamon and cook for a few minutes more, or until the blueberries have begun to release juices.  Remove from heat and cool before transferring into food processor.  Blend ingredients together in processor and then slowly add 1-2 tbsp to incorporate.  Season with a little salt as desired.

Preheat oven to 375 F.  Prepare goat cheese by slicing into 3/4 inch slices. Lightly dredge the goat cheese in flour and then in the egg mixture.  Coat the cheese in sliced almonds pressing around the sides, bottom and top.  Place on a baking tray and into the oven for about 8-10 minutes.  Serve warm over salad.



Filed under Fruity Flavors, Goat Cheese, Recipes, Scrumpdidily Salads, Uncategorized

3 responses to “Almond Enrusted Goat Cheese, Blueberry Vinaigrette and Mixed Greens Salad

  1. Natalie, what an incredible recipe! Sadly though we are unable to get blueberries here in Mauritius, so this fabulous recipe will have to be shelved until our return to SA.
    🙂 Mandy

  2. I stumbled upon this..and felt a thrill roll up and down my spine. Your descrip made me laugh too, and ‘almond encrusted goat cheese’ is definitely one for my bookmarks!

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