Strawberry and Avocado Salad with Goat Cheese
Creamy discs of goat cheese with crisp herbed crusts sit atop this strawberry and greens salad.
Ingredients (21)
- Shallot-Honey Vinaigrette:
- 1/4 cup shallots, cut into pieces
- 2 tablespoon honey
- 1/4 cup white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Goat Cheese Croquettes:
- 1 pound plain goat cheese (chevre) log
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup panko crumbs
- 2 tablespoon 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
Directions
- 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.
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