Saturday, July 17, 2010

Blackberry-and-Goat Cheese Salad

It is blackberry summer, so I decided to make a variation of my favorite Chopped Apple-and-Blue Cheese Salad with this summer fruit and goat cheese. The blackberries provided just the right sweet-tart balance to the other ingredients. For the dressing, we had Blackberry Preserves Vinaigrette from Tables of Content (the Birmingham Junior League cookbook). Because I was making salad for a crowd, I rolled the goat cheese in breadcrumbs and cooked it ahead of time, so it wasn't oozy (how's that for a made-up word?). But it would be even better served right out of the skillet. Enjoy!

Blackberry-and-Goat Cheese Salad
1 head green leaf lettuce, chopped
1 red bell pepper, chopped
1 pint blackberries
1/4 red onion, finely chopped
1 goat cheese log
Homemade Breadcrumbs
1 Tbsp. butter
Blackberry Preserves Vinaigrette

1. Place lettuce into serving bowl. Top with bell pepper, blackberries, and onion.
2. Cut goat cheese into rounds; roll in breadcrumbs. Melt butter in skillet, and cook goat cheese rounds for 1 to 2 minutes on each side. Arrange goat cheese on top of salad. Just before serving, toss with vinaigrette.

Blackberry Preserves Vinaigrette:
1/2 (10-oz.) jar blackberry preserves
1/4 cup red wine or raspberry vinegar
6 basil leaves
1 garlic clove, chopped
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup vegetable oil

1. Combine first 6 ingredients in a food processor until smooth; slowly stream in oil.

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