Jesse Zimmerman / Copper Kettle
Ingredients:
2 lb. mixed greens
2 sliced mangos
2 pt. sliced strawberries
GOAT CHEESE CAKES
2 oz. cream cheese
1 oz. goat cheese
1 c all-purpose flour
egg wash
Coconut Breading (see recipe below)
Procedure: Bread all cakes with all purpose flour. Place cakes in egg wash. Roll all cakes in coconut breading. Deep fry Goat Cheese Cakes until golden brown.
COCONUT BREADING
4 c bread crumbs
1/4 c shredded coconut
1 T brown sugar
1/4 c dry chicken base
1/2 t. salt
1/4 t. black pepper
Procedure: Mix all ingredients
SPICED PECANS
1/2 lb. pecans
1/2 c sugar
1 egg white
1 T cumin
1/8 t. salt
1/8 t. pepper
1 pinch red pepper flakes
Procedure: Mix well, place on greased sheet pan. Bake 325 degrees approximately 15 minutes stirring nuts every 5 minutes. Times may vary with different ovens. Bake until golden.
CRANBERRY VINAIGRETTE
1/2 c Raspberry Puree
2 T honey
1/2 T Raspberry Vinegar
1 T salt
1/4 c Craisins (dried cranberries)
1 c salad oil
Procedure: Blend Raspberry Puree, honey, and Raspberry Vinegar with a hand blender. While blending add salad oil very slowly (very important to prevent separation). Add craisins and salt for taste.
Final Procedure: Place greens in a large bowl. Top with strawberries, mangos and candied pecans. Place goat cheese cakes around the edges or place in the center of the bowl. Drizzle with cranberry vinaigrette.
Makes 6 entree salads
