Pecan Crusted Laclare Creamery Goat Cheese Salad Recipe
on Gem Lettuce with Golden Raisins, Vidalia Onion and Tomato Chutney Dressing
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Ingredients
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Salad Base
Pecan Crust
Tomato Chutney Dressing
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the Gem lettuce thoroughly under cold water. Pat dry with a clean kitchen towel or use a salad spinner. Tear the leaves into bite-sized pieces and place them in a large serving bowl.
- 2
- 3
Pecan Crust Preparation
- 4
Prepare the Pecans
Preheat your oven to 350°F (175°C). Place the pecans in a food processor and pulse until finely chopped. Be careful not to over-process; they should have a crumbly texture.
- 5
Mix the Crust
In a mixing bowl, combine the chopped pecans with breadcrumbs, salt, and black pepper. Mix well.
- 6
Coat the Goat Cheese
Take the LaClare Creamery goat cheese and roll it in the beaten egg to coat it evenly. Next, roll the cheese in the pecan mixture until fully coated.
- 7
Bake the Goat Cheese
Place the coated goat cheese on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is warm.
Dressing Preparation
- 8
Mix the Dressing
In a small bowl, whisk together the tomato chutney, olive oil, apple cider vinegar, and honey. Season with salt and black pepper to taste.
Assembly
- 9
Combine the Salad
Once the goat cheese is baked, remove it from the oven and allow it to cool slightly. Drizzle the dressing over the salad base (lettuce, onion, and raisins) and toss gently to combine.
- 10
Serve
Top the salad with the warm pecan-crusted goat cheese. Serve immediately and enjoy!
