Strawberry & Fried Goat Cheese Salad
My Strawberry & Fried Goat Cheese Salad was recently featured in our sweet indoor Anniversary picnic. It is one of our absolute favorites so we are happy to share the recipe with you all.
JUMP TO RECIPE
I love a good 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, so Mitzy Tarbubbles this one’s for you!
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 2 eggs 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 it 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 from 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 onto 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! 
Strawberry & Fried Goat Cheese Salad
Equipment
- Air Fryer or Skillet method can be used for Goat Cheese
- 3 Bowls
- Whisk
- Knife or cutting twine
- Cutting Board
Ingredients
- 16 oz Roll of Plain Goat Cheese
- 1 cup Flour
- 2 Eggs
- 2 tbsp water
- 1 cup salt & pepper to taste
- 1 cup Progresso Italian Style Bread Crumbs
- 4 tbsp Olive Oil (to fry in skillet) optional not needed if using an Airfryer
- 1 pint Strawberries cleaned, and sliced
- 16 oz Spinach Leaves cleaned
- 1 bottle Honey ( I prefer Tupelo or Orange Blossom) to drizzle on top
- 1 cup Toasted Cinnamon Pecan optional Garnish (1 tbsp butter 1/2 tbsp cinnamon, 1/2 tsp vanilla over low heat for 2-3 minutes)
- 1 bottle Balsamic Glaze to drizzle on top
- 1 Loaf Multigrain fruit and nut loaf Optional to toast into homemade croutons
- 1-2 tbsp Persian Lime olive oil, or melted butter to toast croutons
Instructions
- Using 3 bowls place 1 cup of flour, 1 cup Italian style breadcrumbs, and 2 eggs with 2 Tablespoons of water whisked in each of your bowls. I also season the egg mixture and the flour with salt and pepper to taste.
- Next roll the log of goat cheese in the flour, to helps to make it 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. (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)~Tip you can slightly freeze the cheese for 3- 5 minutes to help it set up prior to cutting. DO NOT OVER FREEZE!
- After you have the 16 medallions cut, dredge them all fully 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.
- Next step you should do all in one action. Dip the floured cheese into the egg wash followed by a coat with the breadcrumbs.
- Place them on to a plate to put into the freezer for 10 minutes to set them up.
- 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. ~If you want to use the Air Fryer freeze them overnight and bake at 350 degrees for 5-7 minutes checking continuously.
- Place the toasted goat cheese onto the sides of the plated spinach salad, topped with strawberry slices, pecans, homemade crouton and drizzle with balsamic glaze and honey.
- To 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, or in Air Fryer for 7 minutes at 390
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Looks delicious! I love goat cheese and definitely need to try this.
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This sounds tasty I like a good salad recipe.
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Jen this looks soo good! I’m having the family round for BBQ next weekend – they are normally salad dodgers but I have a feeling they will love this! x
I am so glad you like the recipe. Be sure to let me know how they like it 🙂
I absolutely LOVE fried goat cheese! I will always order something like this and never make it myself- need to just go for it!
This looks so good and such a awesome tip to pre-make the goat cheese and freeze, that would make a week night dinner very easy! Great blog to by the way, fan for life!
I am making this tonight to wish me luck. Your recipe seems clear and easy to follow. Hopefully mine will be a pretty as yours. No pinterest fails.
Oh boy this looks good. I love goat cheese and this combination wets my appetite, big time! Pinning for later.
I see your blog has some fresh new articles. Writing recipes takes a lot of time, but it’s so fun to share if your have a good one! This looks delightful, I may try to add it to my restaurant menu. Thanks for the inspiration.
I linked over from the Little Picnic post to get this recipe. I is a perfect date night option. Thanks!
Yum, this looks so good and I love goat cheese. I’m very pleased that I stumbled throughout this in my search for something regarding this.
We eat a lot of fresh veggies here on the farm, but I think this might become a summer staple when the berries come in. Love the idea to pre-make and freeze the goats cheese rounds. Time saving and yummy A+++++
My husband and I ended up having this meal the other night and it was so good. Many thanks for all the recipes!
We are not really goat cheese people, but I must say this looks really good. Could I substitute out the goat cheese with something else? Thanks!
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Fantastic post, the picture are so bright and clear. Thanks for the share can’t wait to try it.
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You could do a balsamic grill chicken, that pairs nicely.
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I want to tell you that I have never had goat cheese before but if you say it’s good I will try it. You have impeccable taste so it must be good food.
MMMMM this looks delicious a perfect light supper for sure. I do rather like goats cheese, and it’s its fried even better. I’m going to bookmark your web site and preserve checking for new information.
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Great Scott, You know how I love goat cheese! I must try this, the end.
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Sucha tasty treat for it to be a salad, I can see why you eat this once a week in the summer, I could eat it everyday it is so good. I just wanted to drop back by and give you a good review for the recipe.
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