Description
Tossed in a shallot-honey vinaigrette, this fried goat cheese salad is made up of some of our favorite foods, including strawberries and avocado.
Ingredients
Scale
Shallot-Honey Vinaigrette:
- Click the link above for the recipe.
Goat Cheese Croquettes:
- 1 pound plain goat cheese (chevre log)
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup panko crumbs
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for frying
Salad:
- 1 pound mixed garden lettuces
- 1 quart fresh strawberries (cleaned, capped and sliced)
- 1 large avocado (sliced)
Instructions
- To make the vinaigrette, place shallots, honey, vinegar, salt and pepper in a blender jar; pulse until smooth. Slowly drizzle in the olive and canola oils. Vinaigrette will become a smooth thick emulsion.
- To make the croquettes, cut goat cheese log into 16 pieces. Form each into a disc shape. Place flour into one bowl, and egg beaten with a little water into another bowl. In a third bowl, mix panko with salt, pepper and fresh thyme leaves.
- Dust each disc in flour, then dip into egg, then dip into seasoned panko, pressing the crumbs lightly onto the goat cheese. Use the “wet hand-dry hand” technique. Use one hand to dip into flour, egg, and place in the bowl of panko—use the other hand to press the panko and remove. Heat a large skillet over medium heat and coat bottom with olive oil. Cook goat cheese discs until brown (about 3 minutes) and turn over to brown on the other side.
- To assemble the salad, start with a base of garden lettuces. Arrange sliced strawberries and sliced avocados over the greens. Place warm goat cheese croquettes on top. Drizzle with vinaigrette and serve.
- Category: Salad