If you don’t like goat cheese, I am afraid we can’t be friends. This is the one cheese that is always in my fridge, and if it is not I will be happy to make a special trip to the store for some. It is always a main component to my favorite type of salad: spring mix or spinach leaves with candied walnuts.
Here is goat cheese stepped up a notch mixed in with one of the most delicious dressings I have ever had. Now that it is strawberry season, I have started adding berries to the salad rather than my normal dried cranberry routine. I decided to make a breaded goat cheese to mix it up one night. It added a nice crunch to the salad. The dressing comes together in no time. The first time I made it I wish I had tripled the recipe. I am not lying when I say that it is plate licking good. So when you go strawberry picking in the next few weeks make sure to whip up some of this dressing and add some crunch to your salad with the goat cheese.
Goat Cheese Salad
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne
1 tbsp. sugar
Pinch of salt
For the goat cheese:
1 (11-ounce) log plain or herbed goat cheese
2 extra-large egg whites, beaten with
1 tablespoon water
Fresh white bread crumbs
For the salad:
Baby spinach leaves, rinsed and dried
Sliced fresh strawberries, for topping
What you’ll do:
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
Prior to slicing the goat cheese I placed the log in the freezer so it would be easier to slice. Slice into 1/2 inch thick slices. Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes. In the meantime, arrange spinach leaves on plates, sprinkle with candied walnuts, and sliced strawberries.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.