Farm Fresh Salad With Brie Croutons
|Brie cheese||4 Ounce, cut into 2-inch cubes|
|Flour||1 Cup (16 tbs)|
|Eggs||1 Cup (16 tbs) (liquid eggs)|
|Goat cheese||4 Ounce, cut into 2-inch cubes|
|Mesclun||3 Cup (48 tbs), washed (or mixed salad greens)|
|Raspberry||1 Cup (16 tbs), washed|
|Strawberries||1 Cup (16 tbs), washed|
|Walnuts||1 Cup (16 tbs)|
|Cucumber||2 Large, thinly sliced (Using the vegetable cutter)|
|Clover honey||3 Tablespoon (Leveled) (For the dressing)|
|Dijon mustard||3 Tablespoon (For the dressing)|
|Extra virgin olive oil||1 Tablespoon (For the dressing)|
|Raspberry vinegar||1 Tablespoon (For the dressing)|
|Salt||4 Pinch (For the dressing)|
|Cracked black pepper||4 Pinch (For the dressing)|
|Bread crumbs||1 Cup (16 tbs)|
1.Thinly slice the cucumbers.
2. To make the cheese croutons dip the brie and goat cheese in the flour, egg bath and bread crumbs respectively.
3.Deep fry them and keep aside.
4.Toast the walnuts at 350 degrees. Keep them aside.
5.For making the raspberry vinaigrette dressing combine Clover honey, Dijon mustard,extra virgin olive oil,Raspberry vinegar and season with salt and pepper.
6. To make the cucumber mold, on a serving plate place the cucumber slice and roll it nicely .
7.In another bowl mix the salad leaves, raspberry,strawberries,walnuts and pour the dressing on top.Toss well.
8. Spoon this mixture in the cucumber cup.
9.Serve with fried goat cheese and brie croutons with a drizzle of the dressing.