Ingredients
Raspberry Vinaigrette:
- cup whole raspberries, fresh or frozen
- 3¼ tbsp honey
- ¼ cup red wine vinegar
- 1 cup cooking oil
- 1 tsp salt & ¼ tbsp black pepper
Goat Cheese Patty:
- ¾ lb. Goat cheese
- ½ cup finely grated almond biscotti crumbs
- 4 tbsp flour
- ¾ cup milk
Salad:
- 3 cups mescaline greens
- ¼ cup of sugared pecans
- ¼ cup fresh raspberries
Directions
Puree raspberries with honey and vinegar. Gradually add oil to blend. Add salt and pepper and set aside.
Scoop goat cheese into a ball and flatten cheese into three quarter inch patties.
Grind biscotti until it has a breadcrumb like consistency. Coat patty with flour, then dip coated patty into milk.
Pat ground biscotti crust to cover patty.
Warm coated cheese patties in oven on low bake.
Toss greens with vinaigrette. Sprinkle with pecans and raspberries and place patties on top of greens.
