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Strawberry Salad with Warm Goat Cheese Croutons

Photo: Greg Dupree Styling: Ginny Branch  

Hands-on time 20 mins
Total time 50 mins
Yield

Serves 6

Sweet, acidic strawberries balance the creamy, savory taste of avocado in a springy, mixed greens salad.

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.