Strawberry Goat Cheese Salad
Warm Crispy shallow fried Goat Cheese Salad with strawberries, pistachios, spring greens and delicious balsamic vinaigrette. This summer salad comes together in minutes.
Servings: 4 servings
Ingredients
- 1 - 1/2 cup Strawberries chopped
- 5 ounces Spring mix greens Arugula, spinach
- ¼ cup onions or shallots chopped
- ¼ cup pistachios or pine nuts, nuts of your choice
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Fried Goat Cheese
- 1 log goat cheese
- ¼ cup any liquid milk or buttermilk
- ¼ cup All-purpose flour
- 1/4 cup Panko style breadcrumbs
- ½ tsp black pepper
- ¼ tsp Italian seasoning or oregano
- Neutral oil for frying
Instructions
- Slice the goat cheese log into 10-12 half inch rounds/discs. Wrap them and place them in the freezer for at least ½ hour.
- Mix all the ingredients of the dressing in a jar or measuring cup. Stir and shake the jar well to mix everything well.
- Prepare 3 bowls one with liquid, one with all-purpose flour mixed with black pepper, seasoning and one with breadcrumbs.
- Place a small pan over medium heat. Add enough oil to thoroughly coat the bottom of the pan. While the oil is heating, start coating the goat cheese discs. Quickly dip the frozen cheese rounds into the liquid, then flour, liquid again and then in panko breadcrumbs. Use a fork so that your hands are not picking up all the crumbs or flour etc.
- Place them into the pan, leaving some room in between. Pan-fry the cheese for 1 to 2 minutes per sides until it reaches a light golden color. Flip with a spatula or tongs. Remove the fried cheese and place it on a paper towel to absorb the extra oil. Repeat with rest of the rounds of cheese.
- In a mixing bowl, add greens, onions, nuts, strawberries and drizzle the balsamic vinaigrette and give it a toss. Make sure it is seasoned as well. Place few fried goat cheese rounds on top of the salad. Serve while the cheese is warm!