Ingredients
2/3
cup frozen raspberries
1/2 cup sugar
1/4 cup red wine vinegar
2 tbsp minced red onion
1 tbsp dry mustard
1/2 tsp salt
1/2 tsp lemon juice
1 cup olive oil
2 5-ounce logs soft chevre
1 large egg
1 tbsp water
1/2 cup all purpose flour
1/2 cup sliced almonds
2 tsp butter, melted
6 ounces mesclun mix
Blender
Directions
1.
Let the raspberries thaw in the AM
Put the thawed raspberries, sugar, vinegar, onion, mustard, salt and lemon juice in the blender and mix
While mixing, add the oil
Heat your oven to 350°Farenheit
Cut the Chevre into slices about a half an inch thick
Whisk the egg and 1 tablespoon water together
Put flour in another bowl.
Put the almonds in shallow dish.
Roll the chevre in the flour then coat with egg mixture
Roll the coated cheese in almonds
Place cheese in pyrex; and pour a little butter on top.
Sprinkle with salt and pepper.
Bake for 10 minutes.
Put the greens on plates and put the sliced baked chevre on top
Then add a little dressing
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