Sissy’s Strawberry & Fried Goat Cheese Salad
Sissy’s Strawberry & Fried Goat Cheese Salad was featured in the post about our Sweet Indoor Anniversary Picnic. It is one of our absolute favorites so we are happy to share it with you all.
I love Sissy’s Strawberry & Fried Goat Cheese Salad this recipe, it is one of our absolute favorites. We probably eat it once a week during the summer. It was originally given to me by one of my dear friend’s, Niki. We called it Sissy’s Strawberry Salad because we have felt like we were more like sister’s than friends. So Mitzy Tarbubbles this one is for you, wink wink! So these are the basic ingredients you will need to make the fried goat cheese medallions. I use about 1 cup of flour, 1 cup Italian style breadcrumbs, and 1 egg with 2 Tablespoons of water whisked in. I also season the egg mixture and the flour with salt and pepper. Next I roll the log of goat cheese in flour, to help make in non stick. Then divide up the goat cheese into quarters, and then the quarters into quarters. This will give you 4 salads worth of medallions. I use a floured cheese knife to cut with, but you can use cooking twine or I even seen fishing line, it’s really whatever you are comfortable with doing. After you have the 16 medallions cut, I dredge them all in flour and shape into roundish coins. This is where you want to make sure the medallion are not breaking apart. You can even roll them into a ball and press them back out into coins if they start to fall apart. The next step I do in one action. I dip the floured cheese into the egg wash this coat with the breadcrumbs. It is just like making homemade fried chicken. I place them on to a plate to put into the freezer for 10 minutes to set them up. This step is something I added to the original recipe to help them survive the frying process. Also this become a great time to package and fully freeze the medallions.When I make the medallion I buy several goat cheese logs and make several batches at once. Then I freeze them until I am ready to fry up for a salad. This makes the recipe a healthy easy week night meal for families on the go.
After the 10 mins in the freezer you can go ahead and pan fry them. You are basically cooking them for about 3-5 mins per side just to get a golden brown crust.
During this time I recommend you wash and slice up your berries and add them to the spinach salad.Once golden brown remove the medallions from the oil to drain on a paper towel. Remove excess oil form pan and while still warm add pecans to pan toast lightly with sprinkle of brown sugar and cinnamon. This step can be omitted if you have a nut allergy or do not like nuts.Place the toasted goat cheese on to the sides of the salad and drizzle with balsamic glaze and honey. You can also make homemade croutons to accompany them as well. I use a multi grain fresh bake loaf from the deli, that I cut into 1/2″ slices. I coat them with a flavored olive oil like Persian Lime or Tuscan Herb to give them just a little zing. Then bake for 10-15 minutes at 400 degrees in the oven. This is such a pretty salad and very versatile. You can make for a fancy dinner, ladies lunch or just a simple summer picnic. It is also a great vegetarian option for all my vegan friends out there too!
THE GROCERY LIST:
Yields : 4 Dinner salads or 8 Side salads
- 1 16oz roll of Goat Cheese
- 1 cup flour
- 1-2 eggs
- 2 Tbls Water
- 1 cup Italian style breadcrumbs
- 4 Tbls oil (to fry)
- 1 cup pecans (optional)
- 1 lg. pint strawberries
- 1 bottle Balsamic Glaze (to drizzle)
- 1 bottle honey- I prefer orange blossom (to drizzle)
- 1 loaf multi grain fruit and nut loaf
- 1/4 Persian Lime olive oil or butter to toast croutons
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