Hazelnut Crusted Goat Cheese on Mixed Greens with Lemon Poppy Seed Dressing

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Hellmann’s® Mayonnaise gives this poppy seed dressing the perfect tang and creaminess to complement the zesty acidity of the hazelnut-coated goat cheese in this easy yet decadent-tasting salad.
  • 2 Tbsp. (30 mL) vegetable oil
  • 8 ounces (250 g) goat cheese, sliced into 2 cm rounds
  • 2 eggs, beaten
  • 1 cup (250 mL) hazelnuts, finely chopped
  • 1/2 cup (125mL) Hellmann’s® Real Mayonnaise or Hellmann's® 1/2 the Fat mayonnaise-type dressing
  • 2 Tbsp. (30 mL) lemon juice
  • 1 tsp. (5 mL) lemon peel
  • 2 tsp. (10 mL) poppy seeds
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) pepper
  • 8 cups (2 L) mixed greens, rinsed and dried

Nutritional information

 

Amount per serving

  • 1 Preheat a skillet over medium-high heat and add vegetable oil.
  • 2 Working in batches, dredge each slice of goat cheese in flour, dip in beaten egg and coat with hazelnuts. Place cheese in hot oil and fry 1 minute per side. Drain on paper towels and keep warm in the oven on a plate.
  • 3 In a bowl, combine Hellmann's® Real Mayonnaise, lemon juice, lemon zest, poppy seeds, salt and pepper. Toss dressing with greens and top with warm goat cheese.