Saturday, October 8, 2011

Spinach Salad with Fried Goat Cheese

3 cups fresh spinach, washed and dried
10 strawberries, washed and dried
10 oz fresh goat cheese
1 egg
1/2 cup panko bread crumb
1/2 cup flour

Balsamic Dressing:
1/2 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, pressed
1/2 teaspoon salt
1 teaspoon pepper

Cut the spinach into 1/4 inch slices and put on a sheet tray to chill in the freezer for 15 minutes.

Place the spinach in a large bowl once it has been cleaned and dried.  After the strawberries have been cleaned and dried, cut the stems off and slice into thin slices.  Toss these in the bowl with the spinach.

Set up a breading station.  The flour goes in the first plate, then beat an egg in the second bowl, and the panko bread crumbs are put into the third bowl. 

To make the dressing whisk all of the ingredients in a bowl and set aside until after the goat cheese has been fried.

Take the goat cheese out of the freezer and put it through the breading station.  First the flour, then into the beaten egg, then into the panko.  Set back on the baking sheet to freeze for 15 more minutes.

Heat a large skillet with canola oil just to cover the bottom.  Once the goat cheese is done freezing, take it out and put it in the pan.
After 3 minutes or until the bottom is golden brown, flip over the goat cheese.

Now you can dress the salad with the dressing.  I served the salad and goat cheese separately.  But either way, after 3 minutes on the second side, remove from the pan and set aside for the top of the salad.  After salad is plating, add the goat cheese on top.  Enjoy!

All photographs were taken by Emily Barbo!
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