Red Kale Medley with Almond Crusted Goat Cheese

Treat yourself to our Red Kale Medley with Almond Crusted Goat Cheese salad, featuring a delicious berry vinaigrette, warm goat cheese, asparagus, and our unique, ready-to-eat Red Kale Medley.

INGREDIENTS
Goat Cheese Ingredients:
Berry Vinaigrette Ingredients:
Salad Ingredients:
DIRECTIONS

Goat Cheese

  1. In a very small bowl, beat the egg white and water with a fork.
  2. Bread goat cheese portions using standard breading. Dredge lightly in flour, then egg batter, and then almond bread crumbs. Apply light pressure with fingers to make certain the breading sticks.
  3. Reserve in the refrigerator until ready to serve; can be prepared up to 4 to 6 hours in advance.

Berry Vinaigrette 

  1. In a small bowl, whisk in olive oil with berry puree, vinegar, and shallots and season with salt, pepper, and herbs.

Salad

  1. In a medium saucepan or steamer, bring salted water to a boil. Add asparagus and cook for 2-5 minutes, depending on the size of the spears.
  2. Remove the asparagus and plunge it into ice-cold water to stop the cooking process. The asparagus should be firm and cooked yet vibrant and green.
  3. In a medium non-stick sauté pan, heat approximately 2 tablespoons of olive oil to med-high. Add goat cheese and sauté quickly on both sides until golden brown.
  4. Arrange asparagus on the bottom of the plate; top with Red Kale Medley and warm goat cheese.
  5. Drizzle vinaigrette over the Red Kale Medley and asparagus. Garnish with the whole berries on the rim of the plate.
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