Salad with Goat Cheese Medallions + Goumi Berry Vinaigrette

CSA Week 4 is here! This year we switched our pick-up to a local farmers' market and although it takes us a little out of our way on Saturday morning it gives us an opportunity to check out other vendors. That's how I discovered goumi berries this week -- I bought them on a whim and was surprised to find a lack of goumi berry recipes online (aside from jams). The taste is reminiscent of a tart cherry so if you don't have access to goumi berries that would be a good substitute for this recipe. This salad was light and fresh and the tartness of the goumi berry vinaigrette and the goat cheese helped to cut through the sweetness of the other berries. Dave thought that this would have been improved with a little more crunch potentially from some toasted pecans.

Goumi Berries!

We received: kohlrabi, mixed greens, sugar snap peas, English peas, garlic scapes, assorted heads of lettuce, mini potatoes, and micro greens.

Dressing adapted from Real Simple.

Goumi Berry Vinaigrette
-1/4 cup pitted goumi berries coarsely chopped
-1 1/2 tablespoons white wine vinegar
-1 tablespoon honey
-1 teaspoon Dijon mustard
-1/4 cup olive oil
-a pinch of salt
-a pinch of black pepper

Goat Cheese Medallions
-1/2 cup panko bread crumbs
-2 tablespoon fresh parsley, chopped
-Black pepper
-4 ounces goat cheese
-1 egg
-1/2 tablespoon Dijon mustard

-3 cups mixed greens
-1/2 cup strawberries, quartered
-1/2 cup blackberries
-4 tablespoons chives

To make the vinaigrette: The goumi berries are a little difficult to pit -- the most effective way seemed to be to slice all the way around the pit with a paring knife to remove the fruit. In a food processor or blender combine the pitted goumi berries and all of the other vinaigrette ingredients. Blend until smooth.

To make the goat cheese medallions: Preheat oven to 475. In one bowl whisk together the egg with the dijon and in the other combine the panko bread crumbs, the parsley, salt, and pepper. Cut the goat cheese into six pieces and then roll each into a ball. Drop the goat cheese balls into the egg/dijon mixture then roll the balls into the panko bread crumbs. Press the balls into disks and then place onto a parchment lined baking sheet. Repeat until all of the balls are coated in breadcrumbs and have been flattened into disks. Place the goat cheese into the freezer for 15 minutes. After 15 minutes, brush the goat cheese with olive oil and bake for 7-8 minutes.

To make the salad: While the goat cheese is baking toss the mixed greens in the goumi berry vinaigrette. The vinaigrette makes four servings but the salad makes two servings so there will be some portions leftover. Layer the mixed greens onto two plates and top with the strawberries and blackberries, then once the goat cheese is heated add the goat cheese to the salad and serve.



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