Red or black raspberries work beautifully in this recipe. Serves 4

 Raspberry-Poppy Seed dressing:

1-1/2 cups fresh raspberries
1/2 cup sugar
1/4 cup red wine vinegar
2 Tbsp. minced red onion
1 tsp. poupon mustard
1/2 teaspoon salt
1/2 tsp. lemon juice
1 cup olive oil
1 Tbsp. poppy seeds

Salad:
2 rounds of 5oz. Capriole fresh goat cheese
1 large egg
1 Tbsp. water
1/2 cup all purpose flour
1/2 cup finely chopped pecans
2 tsp. butter, melted
6 ounces mesclun mix (about 8 cups lightly packed)

Blend all the dressing ingredients, except ½ cup raspberries, the oil, and poppy seeds, in a food processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F.  With dental floss split each round of cheese into 2 halves about ½ “ thick.  Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place pecans in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in pecans to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter, and sprinkle with salt and pepper. Bake until the pecans are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing. Garnish each plate with the remaining ½ cup raspberries