Fried Goat Cheese and Strawberry Salad

I need to get it together.

The other day I got on the treadmill at the gym with my sunglasses on. Then I failed at installing an air conditioner in the window. And yesterday, I cooked chicken and then dropped it in the sink into a dirty cup.

But when salads like this happen, I don’t feel as bad about messing stuff up. You see, this salad is a win. The goat cheese is crunchy on the outside while soft and warm in the center. It tastes awesome with the strawberries and almonds. It’s a dream.

I made this to accompany Jake’s fabulous grilled goodness. It was my favorite meal!

So you guys should make this salad and then feel really good about it.

Fried Goat Cheese and Strawberry Salad {serves 4}
Recipe adapted from Love & Olive Oil

Ingredients:

goat cheese –

• 10.5-ounce log fresh goat cheese
• 1/3 cup flour
• 1 egg, beaten with 1/2 t water
• 1 cup panko crumbs
• 1/4 t salt
• 3-4 T vegetable oil

salad –

• baby spinach (about 4 handfuls)
• 1-1/2 pints fresh strawberries, cored and sliced
• sliced almonds, for garnish
• French vinaigrette, or champagne vinaigrette

Directions:

1. Slice the log of goat cheese into 12 rounds. If they break apart form them into nice rounds. Pop them in the freezer for about 15 minutes to help keep them firm for frying.
2. In a small dish, combine panko and salt. In another small dish whisk the egg with the water. In another dish measure out the flour.
3. Remove the goat cheese from the freezer and dredge in the flour, dip in the egg, then coat with the panko. Press the rounds slightly to make sure the crumbs adhere well and set them aside while you assemble the salads.
4. Tear the spinach and divide between four plates. Arrange the strawberries on top of the spinach and sprinkle with almonds. Set aside.
5. In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel lined plate to blot excess oil. Arrange three rounds over each salad. Drizzle with the light vinaigrette of your choice and serve immediately.

We had no trouble clearing our plates.