Chef Jessica’s recipe from KATU’s Afternoon Live!

Summer Greens with Goat Cheese Crouton and Fresh Oregon Berries

Serves 6

6 ounces mixed greens

½ cup hazelnuts, toasted and roughly chopped

1 pint summer berries

Vinaigrette:

2 tablespoons Champagne Vinegar

2 tablespoons fruit jam

1 small shallot, chopped

1 teaspoon Dijon mustard

1 teaspoon orange zest

½ cup olive oil

Salt and pepper, to taste

Goat Cheese Crouton:

6 ounces goat cheese, divided and formed into 1-ounce patties

½ cup flour seasoned with salt and pepper

1 egg

½ cup panko bread crumbs

vegetable oil for pan frying

 

In medium bowl, combine first five vinaigrette ingredients. Slowly drizzle in olive oil, whisking constantly until well combined. Season with salt and pepper. Set aside.

Place flour in one bowl, slightly beaten egg in a second bowl, and bread crumbs in a third. Dredge cheese patty in flour, then egg, followed by bread crumbs. Repeat with other patties. Heat oil in large sauté pan until hot. Place cheese patties in oil cooking for about 30-45 seconds each side, or until golden brown. Remove from oil and place on paper towel to absorb oil.

Toss greens with dressing, garnish with berries and hazelnuts and top with warm goat cheese. Serve immediately.