INGREDIENTS
2/3 cup
frozen raspberries, thawed OR 2/3 cup fresh raspberries
1/4
to 1/2 cup sugar to suit your taste (I prefer it on the sweet side; it has to be a bit sweet otherwise the tang of the dressing doesn't balance with the tang of goat cheese; too much pucker power together!)
1/4 cup
sherry (or red) wine vinegar
2 tbsp
minced green onion
1 tbsp
dry mustard
1/2 tsp
salt
1/2 tsp
lemon juice
1 cup
olive oil
1 tbsp
poppy seeds (Optional)
2
logs soft fresh goat cheese, each cut into 4 round slices
1
large egg
1 tbsp
water
1/2 cup
all purpose flour
1/2 cup
sliced almonds
2 tsp
butter, melted
6 oz
mesclun mix (about 8 cups lightly packed)