Crunchy Strawberry Salad with Fried Goat Cheese
The most delicious strawberry salad topped with fried goat cheese medallions, crispy cucumbers, crunchy toasted pecans – all drizzled in the best balsamic vinaigrette! It's creamy, cool, crunchy, peppery, and downright delicious!
Calories: 545kcal
Ingredients
Salad:
- 6- ounce log of goat cheese sliced into 8 pieces
- ¼ cup all-purpose flour
- 1 large egg lightly beaten
- ½ cup panko breadcrumbs
- Oil for frying
- ~5 ounces arugula or spring mix or kale
- 6 ounces strawberries trimmed and quartered
- ½ cup whole pecans
- 1 small avocado sliced
- 2 Persian cucumbers sliced
Balsamic Dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon kosher salt
Instructions
- DREDGE: Place the flour and ¼ teaspoon salt in a small shallow bowl; whisk. Add beaten egg and panko in two more shallow bowls. Dip the goat cheese slice in the flour, then egg mixture, and finally, panko. Place on a plate. Repeat this with the remaining goat cheese.
- FRY: Heat a frying pan over medium heat with ½ cup of frying oil. When the oil is hot, add the goat cheese medallions in a single layer and pan for 3-4 minutes, flipping halfway. Remove to a paper towel-lined plate.
- DRESSING: Add the ingredients to a mason jar and shake well to combine. If dressing separates before dressing salad, reshake jar.
- SALAD: Place arugula in a large salad bowl, add strawberries, pecans, avocado, and cucumbers. Toss the salad with half of the balsamic dressing, adjust as needed. Then serve topped with goat cheese medallions.
Nutrition
Serving: 1g | Calories: 545kcal | Carbohydrates: 35g | Protein: 15g | Fat: 40g
