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Spinach Salad with Strawberries and Goat Cheese
serves 4

Spinach Salad with Strawberries and Goat CheeseIngredients

  • 6 ounces fresh goat cheese log, cut into 4 1-inch medallions with a string of dental floss

  • 1 egg, beaten

  • 3/4 cup panko

  • 12 strawberries, divided

  • 2 tablespoons balsamic vinegar

  • 4 tablespoons extra virgin olive oil

  • 1 teaspoon honey

  • Kosher salt

  • Freshly cracked black pepper

  • 4 ounces baby spinach salad

  • 3 tablespoons toasted pine nuts

  • Vegetable oil for frying


  1. Bread the goat cheese medallions.  Coat each round in egg, and then in panko.  Place on a parchment-lined small rimmed baking sheet, and refrigerate 30 minutes.

  2. Make the dressing.  In a blender, combine 4 strawberries, diced, vinegar, olive oil, honey, salt, and pepper.  Purée until smooth and thickened.

  3. Assemble the salad.  Thinly slice the remaining 8 strawberries, and toss with spinach, pine nuts, and a bit of vinaigrette (you may have some vinaigrette left over).

  4. Fry the cheese.  Heat about 3 tablespoons vegetable oil, or enough to thickly coat the bottom of a small skillet, in a small skillet over medium heat until the oil shimmers.  Fry the cold goat cheese medallions until golden and crsip, 1 1/2 to 2 minutes on each side, using a slotted fish spatula to turn the cheese in the pan.  Place on top of the tossed salad, and serve immediately with baguette alongside.

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