½ bag of spinach leaves
½ bag of spring mix
1 cup blueberries
1 cup raspberries
1 cup blackberries
½ cup toasted almonds
Your favorite vinaigrette (I think a citrus based vinaigrette works best.)
Goat cheese medallions
1 8oz log of goat cheese, sliced into 8 medallions
1 egg, beaten
½ cup panko bread crumbs
¼ cup grated parmesan
2 tbsp extra virgin olive oil
Salt & Pepper
Combine panko and parmesan in a small bowl. Set aside.
With knife or floss, slice the log of goat cheese into 8 medallions. Dip each medallion into the beaten egg. Gently toss each medallion into the panko mixture.
Heat a medium non-stick skillet over medium to medium high heat. Add olive oil to pan. Saute medallions until golden brown. Drain on paper towels. Salt & pepper medallions. Set aside.
Combine spinach and spring mix and divide among 4 plates. Top each plate with ¼ cup of each berry, 2 tbsp of almonds, and finish with a sprinkling of chopped mint. Drizzle vinaigrette on each salad. Top with 2 goat cheese medallions upon each plate. Serve immediately.
Recipe courtesy of Chef Candace Gilbert, Kroger