Description
A bright, crunchy salad that pairs warm, panko-crusted fried goat cheese with juicy strawberries, mixed greens, and a drizzle of balsamic glaze and honey. It balances creamy, crispy, sweet, and tangy in every bite.
Ingredients
Scale
- 8 ounces goat cheese log, sliced into 1/2-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups strawberries, hulled and sliced
- 6 cups mixed greens (arugula, baby spinach, or spring mix)
- 1/2 cup olive oil (for frying)
- 2 tablespoons balsamic glaze
- 1 tablespoon honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat Your Equipment: Pour oil into a heavy skillet to a depth of about 1/4 inch and heat over medium until shimmering but not smoking.
- Combine Ingredients: Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- Prepare Your Cooking Vessel: Slice the goat cheese log into 1/2-inch rounds and chill them on a tray in the refrigerator for 10 to 15 minutes to help them hold their shape.
- Assemble the Dish: Dredge each chilled goat cheese round in flour, then dip into the beaten egg, and press into panko to coat completely. Place coated rounds on a plate and repeat until all are coated.
- Cook to Perfection: Fry the coated goat cheese rounds in the hot oil for about 1 to 2 minutes per side, or until golden brown and crisp. Work in batches to avoid overcrowding. Transfer to a paper towel-lined plate to drain.
- Finishing Touches: On a large platter or individual plates, toss mixed greens with a light pinch of salt and pepper. Arrange sliced strawberries across the greens, drizzle with balsamic glaze and honey, and gently toss to combine.
- Serve and Enjoy: Place warm fried goat cheese rounds on top of the dressed salad and serve immediately so the cheese remains warm and creamy inside while crisp outside.
Notes
- Chill the goat cheese rounds before coating to prevent melting during frying.
- Do not overcrowd the skillet when frying so the coating stays crisp and the oil temperature remains steady.
- For a lighter option, bake the breaded goat cheese at 400°F (200°C) for about 10 minutes until golden.
- Toast the panko lightly for an extra-deep golden crunch before coating.
- Slice strawberries just before serving to keep them bright and juicy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 360
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: fried goat cheese, strawberry salad, panko goat cheese, balsamic honey salad, summer salad, crispy goat cheese