Description
Sweet strawberries and creamy fried goat cheese meet fresh avocado in this vibrant salad. Tossed in a tangy shallot-honey vinaigrette, its a delightful mix of textures and tastes.
Ingredients
Units
Scale
- 1 lbs (454 g) plain goat cheese
- 1 egg
- 0.5 cups (118 ml) all-purpose flour
- 0.5 cups (118 ml) panko crumbs
- 2 tbsp fresh thyme leaves
- 0.25 tsp salt
- 0.25 tsp black pepper
- Olive oil
- 1 lbs (454 g) mixed garden lettuces
- 1 quarts (946 ml) fresh strawberries
- 1 large avocado
Instructions
- For the Vinaigrette:
- Place shallots, honey, vinegar, salt, and pepper in a blender jar; pulse until smooth.
- Slowly drizzle in the olive and canola oils.
- For the Croquettes:
- Cut goat cheese log into 16 pieces and form each into a disc shape.
- Place flour in one bowl, beaten egg with a little water in another bowl, and panko with salt, pepper, and fresh thyme leaves in a third bowl.
- Dust each disc in flour, then dip into egg, then dip into seasoned panko, pressing the crumbs lightly onto the goat cheese.
- Heat a large skillet over medium heat (approximately 300-350°F/150-175°C) and coat the bottom with olive oil.
- Cook goat cheese discs until brown on both sides (about 3 minutes per 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.
Notes
- For easier shaping, chill the goat cheese for at least 30 minutes before forming the croquettes.
- If you don’t have panko, you can substitute breadcrumbs, but the texture will be slightly different.
- To prevent the avocado from browning, toss it with a little lime juice after slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 80