Mesclun and cherry salad with warm goat cheese

Try this Mesclun and cherry salad with warm goat cheese for a burst of flavors! Perfect blend of fresh greens, juicy cherries, and creamy goat cheese.

Ingredients:

• 2 tablespoons roasted almond oil or olive oil
• 2 tablespoons finely chopped shallot
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon finely grated lemon peel
• 3/4 cup sliced almonds (about 90g)
• 1 large egg
• 1 tablespoon water
• 1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
• 6 cups (packed) mixed baby greens or baby spinach
• 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 200g whole unpitted cherries)
• 1/2 cup 2x1/4-inch strips fresh fennel bulb

Instructions:

1. Preheat your oven to 400°F. Mix the first 5 ingredients in a small bowl. Season the dressing with salt and pepper to your liking.
2. Place the almonds on a plate. In another small bowl, whisk together the egg and 1 tablespoon of water. Add a sprinkle of freshly ground black pepper. Dip the goat cheese rounds in the egg mixture, then cover them with the sliced almonds, making sure all sides are coated. Arrange them on a baking sheet with rims. You can prepare the dressing and goat cheese rounds up to 4 hours in advance. Simply cover them separately and refrigerate. Before using, bring the dressing to room temperature and give it a quick whisk.
3. Bake the goat cheese rounds in the oven until the cheese is warm but not melted, typically around 10 minutes.
4. In a large bowl, mix together the greens, cherries, and fennel. Pour the dressing over the salad and toss until everything is evenly coated. Divide the salad into 6 portions and serve each on a plate with a goat cheese round on top.

Summary:

• Calories: 1875 kcal
• Fat: 141 g
• Protein: 89 g
• Carbs: 79 g
• Potassium: 1981 mg
• Magnesium: 367 mg