Fried Goat Cheese & Strawberry Salad: Sweet, juicy strawberries, and creamy panko crusted goat cheese served over a bed of mixed greens. Switch out strawberries for whatever fruit is in season!
Winter in Miami means strawberry season. Other parts of the country have temperatures in the teens and snow all around, so I understand how it can seem odd. However, tropical Miami in the winter means an abundance of crops and strawberries are just one of the many.
A couple of weeks ago I went to pick my own strawberries. If you’ve never had the opportunity to do so, make sure to add that to your list of ‘must things to try’. There are many places down south here in Miami, but the best of the best is Knaus Berry Farms. Knaus Berry may be known for their cinnamon rolls and shakes, but make sure you don’t leave before grabbing some strawberries and tomatoes. Sweetest strawberries you’ll ever taste! And if you’re not able to pick your own strawberries, stop by a farmer’s market and grab some locally grown!
Ingredients: Fried Goat Cheese & Strawberry Salad
The beauty of this salad is that strawberries are in season here in Miami in the wintertime. However, you can switch out the fruit come summertime and enjoy this salad year round. Anything with fried goat cheese is a winner.
- Goat Cheese: Lightly pan-frying the goat cheese leaves it creamy on the inside and slightly crunchy on the outside, which equals perfection.
- Flour, Egg, Milk or Water, Panko Breadcrumbs: We’re going to lightly coat the goat cheese to create that crisp outer texture. These are your standard ingredients to create the breading. Add herbs if you have some on hand.
- Strawberries: Winter in Miami equals strawberry season. Come summertime I switch out the strawberries and use blueberries, figs, or cherries.
- Mixed Greens. Almost any green will work with this salad, simply use what you have on hand. Arugula would give a nice peppery flavor.
- Add-ons: I added a few slices of cucumbers and the shallots there were in my salad dressing. The shallots soaked in the dressing take away a bit of the bite.
- Balsamic Viniagrette: My go-to salad dressing is this balsamic vinaigrette. Prepare it on the weekend so you can have it on hand at all times. Seriously, it goes with everything and even makes a great marinade for shrimp!
How To Make Fried Goat Cheese & Strawberry Salad
A little trick to get your goat cheese cut without crumbling too much? Unscented dental floss. Have you ever seen this or given it a try? I use the floss to ‘cut’ cheese, cinnamon rolls and other items that can be difficult to cut with a knife. Your kitchen tip of the day that you never knew you needed. Just make sure your floss isn’t scented.
- Cut The Cheese: Make sure the cheese is cold and not room temperature. Slide a long piece of dental floss under the cheese. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the cheese. You’re aiming to get 8 rounds, each an ounce in size. I start cutting at the halfway mark of the cheese log and then cut that half in half and then one more time. They don’t have to be perfect, but this is a great way to get more or less an ounce serving. Place the cheese logs on a plate and put in the freezer for 5-10 minutes.
- Prep the Breading Mixture: Place the flour in a small bowl. Whisk together the egg and milk (or water) in a second small bowl. Combine the panko, black pepper and any herbs in a third small bowl.
- Bread the Cheese: Dredge the goat cheese rounds in flour, dip in egg mixture, and then dredge in the panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.
- Heat the Oil: Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to the skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
- Make the Salad: To serve, arrange salad greens on a serving platter; top with strawberries and goat cheese croutons. Drizzle with vinaigrette.
OTHER SALAD RECIPES:
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Fried Goat Cheese & Strawberry Salad
Fried Goat Cheese & Strawberry Salad: Sweet, juicy strawberries, and creamy panko crusted goat cheese served over a bed of mixed greens. This salad is in season in winter in Miami and great for summer everywhere else.
- Total Time: 18 minutes
- Yield: 4 1x
Ingredients
- 8 ounces goat cheese, cold
- 2 eggs, lightly beaten
- 2 tablespoons whole milk or water
- 1/2 cup flour, all-purpose
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (canola or grapeseed)
- 6 cups mixed greens
- 1 1/2 cups strawberries
- 1/3 cup balsamic vinaigrette
Instructions
- Make sure the cheese is cold and not room temperature. Slide a long piece of dental floss under the cheese. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the cheese. You’re aiming to get 8 rounds, each an ounce in size. I start cutting at the halfway mark of the cheese log and then cut that half in half and then one more time. They don’t have to be perfect, but this is a great way to get more or less an ounce serving. Place the cheese logs on a plate and put in the freezer for at least 10 minutes.
- Place the flour in a small bowl. Whisk together the egg and milk (or water) in a second small bowl. Combine the panko and pepper in a third small bowl.
- Dredge the goat cheese rounds in flour, dip in egg mixture, and then dredge in the 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 the skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
- Arrange the salad greens on a serving platter; top with strawberries and goat cheese croutons. Drizzle with vinaigrette.
- Prep Time: 10
- Cook Time: 8
- Category: Salads
1 thought on “Fried Goat Cheese & Strawberry Salad”
That ‘fried’ goat cheese looks like perfection!