Goat Cheese and Raspberry Salad


Serves 1-2
A bed of mixed greens
A heavy drizzle of vegetable oil
1 handful of raspberries
1 stick of goat cheese
1 egg
½ cup of flour
½ cup of bread crumbs
2 tbsp of butter
¼ cup of sugar
¼ cup of brown sugar
3/4 cup of pecans


In a pan, melt the butter. Mix in the sugar and brown sugar until it turns into a sauce-like substance. Then, add the pecans into the sauce. Cook and stir around until golden brown.

In another pan, drizzle a generous amount of vegetable oil on medium heat. Roll slices of goat cheese into small frisbee-like structures. Dip them in whisked egg, coat in flour, dip back into whisked egg, and then coat in bread crumbs. Toss in the pan and fry until golden brown.

Put pecans, goat cheese, and raspberries on top of a bed of mixed greens. Drizzle with raspberry vinegarette salad dressing.


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