Almond Crusted Goat Cheese Salad with Raspberry Vinaigrette


  1. Preheat oven to 350 degrees.
  2. Pat each goat cheese slice into 1/2" thickness.
  3. Whisk egg and water together in small bowl.
  4. Roll cheese slices in flour, dip into egg wash and roll in almonds until coated.
  5. Place cheese slices in glass baking dish, drizzle with butter and season with salt and pepper.
  6. Bake until almonds brown slightly, 5-10 minutes.
  7. Divide lettuce mix among 6 serving plates.
  8. Top with 2 slices goat cheese each and drizzle with Raspberry Vinaigrette.


  • 3/4 Cup almonds, sliced
  • 3/4 Cup flour, all-purpose
  • 3 goat cheese, 5 oz. logs, each log cut into 4 slices
  • 3 tsp. Nature's Best Dairy® Butter, melted
  • 12 Cups Peak Fresh Produce® Lettuce, Spring Mix
  • 1.5 Tbsp. water
  • 2 West Creek® Egg(s), Large