Description
This Strawberry Goat Cheese Salad is an absolute Masterpiece when it comes to salad creation. It features fresh berries, spinach, glazed pecans and bacon tossed in a homemade honey dijon dressing. Then, it's topped with warm fried goat cheese that just melts in your mouth!
Ingredients
Scale
Honey Dijon Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon salt + 1/8 teaspoon pepper
Strawberry Salad:
- 5 ounces 50 mix of baby spinach + spring mix
- 4 slices original bacon
- 2 cups strawberries, rinsed
- 3/4 cup fresh blueberries
- 1 cup glazed pecans, roughly chopped
- 6 ounce plain goat cheese
- 1 cup flour
- 1/4 teaspoon salt + 1/8 teaspoon pepper
- 1 cup Panko Breadcrumbs
- 1 egg
- 1/2 cup vegetable oil for frying
Instructions
- Cut the bacon into 1 inch pieces.
- In a skillet, cook the bacon on medium heat on the stovetop until crispy. Transfer to a paper towel lined plate and set aside.
- Make the honey dijon dressing by combining mayonnaise, dijon mustard, honey, apple cider vinegar, olive oil, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth, then store in the fridge until assembling the salad.
- Wash the berries. Remove the stems from the strawberries and slice into about 4 pieces.
- Slice the goat cheese into thick circles (about 1 ounce each).
- Prepare 3 small bowls for dredging the goat cheese. In bowl 1: Combine flour with 1/4 teaspoon salt and 1/8 teaspoon pepper. In bowl 2: Whisk 1 egg. In bowl 3: Pour in Panko Breadcrumbs. Dunk each goat cheese piece in flour, egg, then panko bread crumbs. Sit on a plate and repeat with all of the goat cheese.
- Into a serving bowl, add in the mixed greens and spinach, pecans, berries, and bacon. Pour over half the dressing and toss the ingredients to combine. Pour over remaining dressing on top.
- I like to fry the goat cheese right before serving to make sure they are warm on top of the salad. Heat the vegetable oil in a skillet over medium heat on the stovetop. To test the oil temperature, add in a piece of panko breadcrumb and watch for a big sizzle. Add the goat cheese into the oil and cook for 1-2 minutes on each side until golden brown, but not oozing out any cheese from the center.
- Top the salad with the goat cheese. Serve and enjoy!
Notes
- Make sure to slice the goat cheese in about 1 ounce pieces or it will fall apart when dredging.
- The oil needs to be really hot before adding the goat cheese. To test it, take a piece of panko crumb and throw it into the oil and look for a big sizzle. Then, add in the goat cheese and cook for 1-2 minutes on each side, but only until golden. If you start seeing cheese about to ooze out, take it out of the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: stovetop
- Cuisine: American