fried green tomato, beet and goat cheese salad
ingredients:
1/2 lb. fresh mixed field greens
1/2 cup pralines
4 oz goat cheese, sliced into medallions
1/2 can of beets, sliced
fried green tomatoes
Lemon vinaigrette
Salt and pepper, to taste
instructions:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).
Place greens in a large bowl. Pour vinaigrette over greens and toss lightly to coat. Plate field greens, on individual salad plates. For each severing, add 2-3 slices of fried green tomatoes, 2-3 goat cheese medallions, Serve immediately. Garnish with candied pecans.
Bake canned crescent rolls and then drizzle with honey and a dab of butter.
1/2 lb. fresh mixed field greens
1/2 cup pralines
4 oz goat cheese, sliced into medallions
1/2 can of beets, sliced
fried green tomatoes
Lemon vinaigrette
Salt and pepper, to taste
instructions:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).
Place greens in a large bowl. Pour vinaigrette over greens and toss lightly to coat. Plate field greens, on individual salad plates. For each severing, add 2-3 slices of fried green tomatoes, 2-3 goat cheese medallions, Serve immediately. Garnish with candied pecans.
Bake canned crescent rolls and then drizzle with honey and a dab of butter.
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