Pecan Crusted Goat Cheese with Fresh Berries and Spring Greens (03.26.12)

Posted at 2:51 PM, Mar 26, 2012
and last updated 2012-03-26 17:01:46-04

by Executive Chef Jason Merryweather, Harvest Restaurant

 Raspberry vinaigrette      

  • ½ c. Frozen raspberries thawed
  • ¼ c. Red wine raspberry vinegar
  • ¼ c. Sugar
  • 1 Shallot small dice
  • ½ t. Thyme
  • ¾ c. Vegetable oil
  • ¼ c. Olive oil
  • Salt and pepper

In a mixing bowl combine raspberries, sugar, vinegar, shallot, thyme. Using a wire whisk, mix well breaking up the raspberries. Slowly add oil and emulsify, and season with salt and pepper.

Crusted goat cheese

  • 8 oz. Goat cheese formed into 4 small patties ½ in thick
  • ½ c. Chopped pecan

Roll goat cheese in pecans and sauté in non stick sauté pan and brown on each side. Place on top of salad mixture.


  • 1lb. Mixed greens
  • 3 c. Assorted in season berries-blackberries, raspberries, blueberries, strawberries

Mix the vinaigrette with greens and separate onto 4 plates. Top greens with berries and pecan crusted goat cheese.  Serve immediately.