Mixed organic baby lettuces and bitter greens, toasted almonds and pecans, and green apples, tossed in raspberry vinaigrette. Topped with warm, breaded goat cheese.

Raspberry Vinaigrette Dressing

1/2 cup raspberry preserves
1/4 cup purple onion, diced
1/2 teaspoon fresh garlic, minced
1/4 cup white wine vinegar
1 teaspoon fresh oregano, minced
1 teaspoon fresh tarragon, minced
1/4 cup fresh lemon juice
pinch of salt
pinch of black pepper
1 cup olive oil, divided in half

Place all ingredients except the last 1/2 cup olive oil in a blender and blend until smooth. Pour mixture into a medium mixing bowl. Slowly add remaining olive oil, whisking constantly.
Yield: 2 cups

Breaded Goat Cheese Rounds

2 slices white bread
4 ounces goat cheese

Tear bread into small pieces and place in a food processor. Pulse enough to make coarse bread crumbs. Spread crumbs evenly on a plate. Divide goat cheese into 4 equal parts, roll each part into a ball, and flatten onto bread crumbs to form a small patty and coat both sides. Refrigerate.

Assembly

1/4 cup sliced almonds
1/4 cup pecan pieces
2 cups Granny Smith apples, diced
1/2 pound mixed field greens
or spring mix
1 cup Raspberry Vinaigrette
1 tablespoon butter
4 breaded Goat Cheese Rounds


Preheat oven to 300 degrees. Place almonds and pecans in a small baking pan and bake for 10 minutes. Place apples and greens in a large bowl and toss with Raspberry Vinaigrette Dressing. Arrange salad mixture on four plates. Melt butter in a nonstick pan over medium heat. Sauté goat cheese rounds for one minute on each side. Place one round on top of each salad and sprinkle salads with nuts.

Serves 4