Fried Goat Cheese, Strawberry and Arugula Salad
- PREP 25min
- COOK 5min
- TOTAL 30min
When choosing the goat cheese, consider buying an herbed option. Slicing the cheese can get a little messy, if it crumbles on you, just press the rounds back into the correct shape before adding to the egg whites and breadcrumbs.
You Will Need
1 (8-ounce) log fresh goat cheese
2 egg whites
1 tablespoon water
1 1/2 cups breadcrumbs, or more as needed
2 tablespoons extra-virgin olive oil
1 (6-ounce) bag baby arugula (about 4 cups)
6 large strawberries, hulled and sliced
1/4 cup pine nuts, pistachios or almonds, lightly toasted
Strawberry balsamic dressing, see our strawberry dressing recipe
Salt and fresh ground black pepper
Directions
Slice the goat cheese into 8 slices. In a small bowl, whisk the egg whites and water. Dip each goat cheese slice into the beaten egg whites, then into the bread crumbs, patting down so the cheese is well coated. Place the slices onto a plate and refrigerate for 15 minutes.
Meanwhile, toss arugula, sliced strawberries and the nuts in a large salad bowl. Prepare the dressing.
Heat olive oil in a skillet over medium heat. Fry the goat cheese rounds on both sides until browned on the outside but not melted inside, 2 to 3 minutes.
Add a few tablespoons of strawberry balsamic dressing to the salad bowl and lightly toss. Divide salad between serving plates then place 2 fried goat cheese slices on top. Finish with a light sprinkle of salt and a few grinds of black pepper.