Ingredients – Serves 6
8 cups mesclun mix
30 raspberries
¼ cup Raspberry vinegar (make your own by crushing raspberries, straining through a sieve, and adding raspberry puree to wine vinegar)
½ cup Olive Hill EVO
1 teaspoon minced shallot
1 tsp minced Fresh tarragon
Salt and pepper
6 ounces fresh goat cheese
1 Tbs. minced chives
1 Tbs. parsley
½ Tbs. fresh tarragon
1 egg white
1 cup panko bread crumbs
Oil spray
A Baking sheet lined with parchment paper 

Process
1. Wash and drain the mesclun

2. Crush the shallot and tarragon with the salt and pepper

3. Add the vinegar

4. Whisk in the olive oil

5. Taste and rectify the dressing

6. Toss the mesclun in the dressing

7. Mound on plates, and top with raspberries and warm goat cheese, as follows: 

• Mix the herbs into the goat cheese.
• Roll the cheese back into a log. (wrapping it in plastic wrap and rolling it makes this easy.)
• Cut the log into 6 slices.
• Roll each slice into the egg white, then coat with breadcrumbs.
• Place on the baking sheet. (can be done in advance up to this point and kept chilled)
• Set the sheet under a broiler set on low for five minutes on each side, until the cheese is warm and golden.