Raspberry & Walnut Vinaigrette Salad with Crispy Herbed Goat Cheese

Raspberry & Walnut Vinaigrette Salad with Crispy Herbed Goat Cheese:

Raspberry and Walnut Vinaigrette:

1 tbsp raspberry jam
2 tbsp balsamic vinegar
1/4 cup walnut oil (or olive oil)
1 tsp of honey mustard
salt
pepper
finely chopped walnuts
1/2 cup fresh raspberries
Spinach leaves (or 1 head of butter lettuce, torn into bitesized pieces)

Crispy Herbed Goat Cheese:

Slice 1 package of Silver Chevre Goat Cheese, 1/4 inch thick, using a string (dental floss works). Crack an egg into a small bowl with a little bit of water. Place bread crumbs onto a small plate and mix them with salt, pepper, dried thyme, and dried oregano. Dip each piece in the egg and then the bread crumbs and saute them one by one in a pan of 1tbsp of butter and 1 tbsp of vegetable oil. Saute for 1 minute on each side.

Place them on a paper towel to cool then place them onto your bed of spinach leaves (or lettuce) and vinaigrette. Sprinkle shredded parmesan cheese on the top and crushed homemade croutons (cubed artisan bread lightly covered in olive oil, salt, and pepper..toast in preheated oven, 400 degrees, for 10 minutes or until lightly browned and slightly crunchy). Sprinkle the fresh raspberries on top and serve.