Ingredients

2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices

1 large egg

1 tablespoon water

½ cup all purpose flour

½ cup sliced almonds, chopped

2 teaspoons butter, melted

6 ounces mesclun mix (about 8 cups lightly packed)

¾ to 1 cup Here's to the Cook! Raspberry Vinaigrette Dressing

Cooking Steps

Preheat oven to 350°F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish.

Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes.

Toss mesclun with ¾ of the Raspberry Vinaigrette dressing and divide among 4 plates. Top each with 2 warm cheese slices; lightly drizzle with remaining dressing.