You are here: Home » Recipes » Strawberry and Avocado Salad with Goat Cheese Strawberry and Avocado Salad with Goat Cheese Recipe by Nancy Vienneau and Third Thursday Potluck Yield 12 servings Creamy discs of goat cheese with crisp herbed crusts sit atop this strawberry and greens salad. Teresa Blackburn PrintEmail Ingredients Shallot-Honey Vinaigrette:1/4 cup shallots, cut into pieces2 tablespoons honey1/4 cup white balsamic vinegar1/2 cup extra-virgin olive oil1/2 cup canola oil1/4 teaspoon black pepper1/4 teaspoon saltGoat Cheese Croquettes:1 pound plain goat cheese (chevre) log1 egg1/2 cup all-purpose flour1/2 cup panko crumbs2 tablespoons fresh thyme leaves1/4 teaspoon salt1/4 teaspoon black pepper Olive oil for fryingSalad:1 pound mixed garden lettuces1 quart fresh strawberries, cleaned, capped and sliced1 large avocado, sliced Instructions 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.