Ingredients: |
Ingredients: Salad:
2 (4-oz.) goat cheese logs
1/3 cup all-purpose flour
1 large egg
2 tablespoons whole milk
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
5 ounces mixed baby greens
1 1/2 cups sliced fresh strawberries
1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices
1/4 red onion, thinly sliced
Strawberry-Poppy Seed Vinaigrette
Garnish: dill sprigs
Strawberry-Poppy Seed Vinaigrette:
1 cup quartered fresh strawberries
2 tablespoons granulated sugar
5 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
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Directions: |
Directions:Salad:
Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.
Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.
Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.
Strawberry-Poppy Seed Vinaigrette:
Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand 15 minutes. Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving. |
This recipe for Strawberry Salad with Warm Goat Cheese Croutons with is from