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Chef Jeffrey Reilly is the Executive Chef for the Duck Club Restaurant at the Bodega Bay Lodge & Spa. Following his formal training in New Orleans, Jeff traveled to Boston and Italy. After discovering California cuisine, Jeff worked in some of the best kitchens in the Bay area, including Fog City Diner, Danville Hotel, Bistro Roti, Bix, and Dakota Bar & Grill. His current focus is on full-flavor comfort foods, using local ingredients. The Duck Club, "Sonoma County's best-kept secret", has received a 4 1/2 star rating from Jeff Cox of the Press Democrat and the Five Star Diamond Award from the American Academy of Hospitality.
 
Baby Spinach Salad with Warm Sonoma Goat Cheese
By Chef Jeffrey Reilly
 
For Goat Cheese Cakes
1/4 cup
1 egg 		 Water 
Mix well with water for egg wash 
6 2oz. medallions of Laura Chanel Goat Cheese
1 cup Panko, toasted *
1/2 cup Ground toasted almonds
1/2 bunch Chives, cut finely 
  * Japanese bread crumbs made with wheat flour,
   found at a Japanese specialty store
 
For Orange Sherry Vinaigrette
3/4 cup Pure olive oil
1/3 cup Aged sherry vinegar
1/4 cup Orange juice concentrate
2 Shallots, finely diced
3 tbsp. Fresh Tarragon, chopped
Pinch Salt and Pepper
 
Other Items
3 Oranges, peeled and cut into segments
1/2 cup Sliced blanced almonds, lightly toasted
3/4 cup Tart, dried Michigan cherries*
1 cup Port wine*
  * Soak Cherries in Port, heat on low until cherries absorb all the port
 
For Goat Cheese Cakes

Form 2 ounce medallions, and dip into egg wash. Roll in almond and chive breading. Place in 350° oven for 8 minutes to warm.
 
For Orange Sherry Vinaigrette

Blend together the ingedients, add salt and pepper to taste.
 

Salad Assembly - Toss 9 cups of cleaned baby spinach in dressing, and top with oranges, cherries andalmonds. Put warm goat cheese medallions on top and you're in luck, you've made one sweet salad!

Serves 6
 
~ printer-friendly recipe ~

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