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Canlis Restaurant, 2576 Aurora Avenue North Seattle, WA 98109-2299 206-298-9550 http://www.canlis.com	Greg Atkinson Executive Chef More about the Chef

Teeny Greens with Hazelnuts, Sherry Vinegar and a Goat Cheese Fritter (Serves 8)

1 pound Scarborough Farms Teeny Greens

1/2 cup hazelnut oil

1/4 cup sherry vinegar

8 hazelnut-goat cheese fritters, recipe follows

1 cup toasted hazelnuts

freshly ground black pepper

Kosher salt

Distribute greens among 8 chilled salad plates. Drizzle on hazelnut oil and sherry vinegar. Scatter an ounce of hazelnuts over each salad, and place a warm goat cheese fritter on top. Offer freshly ground black pepper and Kosher salt with each serving.

Hazelnut Goat Cheese Fritters

1 11-ounce log soft, white goat cheese

1/2 cup flour

1 cup egg wash

1 cup breadcrumbs

1 cup ground hazelnuts

Olive oil or corn oil for frying

With a sharp knife dipped in hot water, cut cheese into 8 rounds, each about 3/4-inch thick. Roll each portion of cheese in flour, shaking off the excess. In a small bows, beat eggs with salt and water. Dip each flour-coated round of cheese into the egg mixture. on a large plate, combine hazelnuts and breadcrumbs, then roll egg-washed cheese rounds in bread crumbs to coat, and set aside. Fritters may be prepared ahead up to this point and refrigerated for several hours or overnight. Just before serving, heat oil to 375, or until a cube of bread floats immediately to the top and sizzles. Fry breaded cheese, 2 or three pieces at a time, for 2 minutes on each side, or until golden. Serve hot on top of salad.