Recipe: Arugula Goat Cheese Salad with Raspberries

Ingredients

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the goat cheese into 8 disks and freeze for 10 minutes.
In a food processor, combine almonds and parmesan and pulse until ground.
Transfer the mixture to a shallow dish and add mustard, salt, and pepper.
In a separate bowl, beat the eggs with 1 tablespoon of water.
Dip the goat cheese rounds into the egg mixture, then coat with the almond mixture, pressing firmly.
Repeat the dipping and coating process for each round.
Place the coated goat cheese on the prepared baking sheet and spray with oil.
Bake for 12 minutes, flipping halfway through.
Toss arugula and raspberries with vinaigrette, top with goat cheese rounds, and drizzle with additional dressing if desired.

Servings

Calories

243

Total fat

20g

Total carbohydrates

Total protein

12g

Sodium

381mg

Cholesterol

69mg