Sauce: 3 cups pineapple juice 3 cups sweet vermouth 3 cups dry red wine 6 shallots, finely-chopped 12 sprigs fresh thyme to taste salt
Garnish: as needed mixed baby greens as needed vinaigrette
6 Tbsps. peanut oil
Dust the cheese slices with flour. Dip each slice in beaten egg; re-dip each slice in flour and egg. Dip slices in ground cashews, turning to coat evenly. Refrigerate 30 minutes.
FOR THE SAUCE: Place pineapple juice, vermouth, wine, shallots, thyme and salt in a saucepan. Bring to boil; reduce heat to simmer and continue simmering until reduced by half. Strain and set aside.
Just before service, toss greens lightly in vinaigrette; set aside.
In a sautè pan, heat peanut oil until hot but not smoking. Add the cheese slices and sautè on both sides until golden brown.
Place each cheese slice on a service plate and top each with lettuce mixture. Drizzle sauce over top and around edges, or serve in cruet on the side.
YIELD: 12 servings