I’m still buying beautiful, red, ripe, local strawberries and there’s nothing like a great chèvre (goat cheese). This combination makes a lovely, fresh, bright spring salad. You will love the creamy contrast of the warm chèvre, the juicy strawberries and the crunchy cucumber and onions. Add some leftover grilled chicken and this makes a meal.
Strawberry Salad with Chèvre
8oz. goat cheese log, chilled
1/3 C. all-purpose flour
1 large egg
2 TBL whole milk
1/2 C. Panko
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 C. vegetable oil
5oz. mixed greens, washed and dried
1 1/2 C. fresh strawberries
1 cucumber, seeded or English cucumber, sliced
¼ of a red onion, thinly sliced
1)Wash and dry the lettuce, cut the cucumbers, strawberries and onion, make the dressing and have everything ready before you make the cheese rounds.
2)Cut the goat cheese into ½ inch rounds and put on a baking sheet. If the goat cheese round crumbles, just work it together into a ball and press into a round-they need not be perfect. Freeze for 30 minutes.
3)Place the flour in a small bowl.
4)Whisk together the egg, milk, salt and pepper in another small bowl.
5)Put the panko in a third bowl.
6)Remove the cheese rounds from the freezer and dredge in the flour.
7)Then dip the rounds in the egg mixture and then in the panko. Pat the panko gently to help it adhere.
8)Return the rounds to the freezer for another 20 minutes while getting the frypan ready. Freezing the cheese makes it less likely to ooze while frying.
9)Heat the vegetable oil in a frypan over medium heat until hot.
10)Add the cheese rounds to the hot oil and fry until golden brown on each side-about 4-5 minutes total.
11)To serve, arrange the greens on a plate, top with the strawberries, cucumber and onion. Place the warm chèvre rounds on top and drizzle with the vinaigrette.
Strawberry-Poppy Seed Vinaigrette
1 C. fresh strawberries, quartered
2 TBL. granulated sugar
5 TBL. white wine vinegar
1 tsp. kosher salt
¼ tsp. black pepper
1/3 C. extra virgin olive oil
1 TBL. poppy seeds