Strawberry and Avocado Salad with Goat Cheese

  • Yield 12 servings

Creamy discs of goat cheese with crisp herbed crusts sit atop this strawberry and greens salad.

strawberry-avocado-salad-6-relish.jpg
Teresa Blackburn

Ingredients

Shallot-Honey Vinaigrette:
1/4 cup shallots, cut into pieces
2 tablespoons 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 tablespoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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