This salad celebrates two of my favorite foods from two of my favorites places–Strawberries (Louisiana) and Goat Cheese (France)! I had no idea that fresh, sun-ripened strawberries would pair so well with goat cheese. This salad is definitely something that doesn’t require much work. Other than washing and chopping vegetables, all you have to do is saute breaded goat cheese rounds and make the absolutely mouthwatering strawberry poppy seed vinaigrette (recipe shared in previous post).
I made this salad before I went to work this morning. (You can watch me make it on Snapchat: FoodieInNewYork). I flattened and chilled goat cheese rounds before drenching them in flour, egg/milk, and then breadcrumbs, and chilling them again. While the goat cheese rounds chilled, I made the fresh and slightly sweet strawberry poppy seed vinaigrette, and I prepared the remaining ingredients for the salad. Finally, I sauteed the goat cheese rounds before putting them atop the salad. I did get a chance to eat some of this bright and delectable salad before I left home while the goat cheese rounds were still warm and melty. And wow–the burst of flavors makes this springtime salad a real winner.
- 2 (4-ounce) goat cheese logs
- ⅓ cup flour
- 1 egg
- 2 tablespoons milk
- ½ cup breadcrumbs (panko preferred)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup coconot oil (may use vegetable oil as subsitute)
- 2 cups fresh strawberries, quartered
- ½ red onion, thinly sliced
- 2 cucumbers, sliced
- 5 ounces baby greens mix
- dill sprigs, for garnish
- green onion, for garnish
- strawberry poppy seed vinaigrette (see previous post)
- Cut each log into 4 rounds. Press the rounds into discs. Freeze for 20 minutes.
- Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a separate small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on baking sheet and chill in freezer for additional 20 minutes.
- Heat the oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side (1-2 minutes per side). Remove to a paper towel-lined plate.
- Arrange greens, strawberries, red onion, and cucumber. Toss with vinaigrette. Top with goat cheese rounds and garnish with dill and green onion. Serve immediately while goat cheese rounds are hot.
This recipe was adapted from Southern Living.