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fried goat cheese and strawberry salad in a white bowl in front of sliced strawberries and a bowl of pecans.

Fried Goat Cheese and Strawberry Salad

Crispy fried goat cheese comes together with fresh arugula, sweet strawberries and a homemade balsamic vinaigrette for the most delicious summer salad. It's light, fresh and bursting with flavour!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizers, Salads
SERVINGS 4 servings

Ingredients
  

Fried Goat Cheese

  • 4 oz log of goat cheese
  • 2 tbsp flour
  • 1 egg
  • 1/2 tbsp water
  • 1/4 cup breadcrumbs
  • 2 tbsp avocado oil
  • Flaked sea salt

Salad

  • 4 oz arugula
  • 1.5 cup hulled and halved strawberries
  • 1 small shallot, thinly sliced
  • 1 avocado, pitted and sliced or diced
  • 1/2 cup pecans, roughly chopped

Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1/2-1 tsp honey
  • Sea salt and freshly ground pepper to taste

Instructions
 

  • Place goat cheese in the freezer for 15 minutes to firm up (this makes it easier to slice). Remove from the freezer and cut the goat cheese into 6-8 medallions using a sharp knife. Reshape them if needed to create a nice circle.
  • In a shallow bowl, whisk together the egg and water. Add the flour and breadcrumbs to two other bowls. Coat each goat cheese slice with flour, shake off any excess, dip in the egg mixture and then gently press into the breadcrumbs. Place on a plate and set in the fridge.
  • Meanwhile, assemble the salad. Add arugula to a serving bowl and top with strawberries, shallot, avocado and pecans. Set aside.
  • Make the balsamic vinaigrette by adding all the ingredients to a small mason jar. Shake well to combine.
  • In a large skillet, heat avocado oil over medium high heat. Take the goat cheese out of the fridge and pan fry the slices for 1-2 minutes per side until golden and crispy. Transfer to a plate lined with paper towel. Sprinkle with flaked sea salt and allow to cool slightly.
  • Top the salad with the fried goat cheese and serve with the balsamic vinaigrette. Enjoy!

Notes

u003cliu003eStoring: store the salad, without dressing, in an airtight container for up to 2 days. Store the goat cheese in a separate container for 3-4 days. You can reheat the goat cheese in a skillet or air fryer to help them crisp up a bit. u003c/liu003e

Nutrition

Calories: 300kcal
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