Almond Crusted Goat Cheese Salad |
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
- 1 small goat cheese log
- 1 egg
- ¼ cup flour
- ¼ cup slice almonds
- ¼ cup plain bread crumbs
- Salt and pepper
- 1 sweet dumpling squash
- Organic spinach salad
- Champagne vinaigrette or dressing of choice
- On a plate, mix together sliced almonds, salt, pepper and bread crumbs. Use the bottom of a butterknife to crush the sliced almonds in smaller pieces.
- In a small bowl, beat the egg and a tsp of water.
- Slice the goat cheese log into small circles. If it falls apart, use your hands to mold into nice circles.
- Coat the goat cheese circles in flour, then dip in the egg and coat with the sliced almond mixture, pressing good into the goat cheese so it sticks well.

- Place onto a plate and put in the freezer for at least 30 minutes.
- In the meantime, slice the dumpling squash in half and remove seeds and pulp.
- Pierce the skin with a fork several times, and place cut-side down on a baking tray.
- Bake at 350 degrees F for 40 minutes.
- Slice into squares and toss with rinsed spinach salad and dressing.
- After the goat cheese is done chilling, bake at 400 degrees F for about 5 minutes, keeping an eye on it - once it turns a golden brown or the cheese starts bubbling out a little bit, remove immediately and serve on top of the salad.

Makes 6 crusted goat cheese circles
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/almond-crusted-goat-cheese-salad/
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