Strawberry Salad with Warm Goat Cheese Croutons

Ingredients

• 2 (4-oz.) goat cheese logs


• ⅓ cup all-purpose flour


• 1 large egg


• 2 tablespoons whole milk


• ½ cup panko (Japanese breadcrumbs)


• ½ teaspoon kosher salt


• ¼ teaspoon black pepper


• ¼ cup vegetable oil


• 5 ounces mixed baby greens


• 1 ½ cups sliced fresh strawberries


• 1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices


• ¼ red onion, thinly sliced


• Strawberry-Poppy Seed Vinaigrette


• Garnish: dill sprigs

Directions

• Step 1


• Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.


• Step 2


• 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 third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.


• Step 3


• Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.


• Step 4


• To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.

Share!

Reviews 0