Crispy fried goat cheese comes together with fresh arugula, sweet strawberries and a homemade balsamic vinaigrette for the most delicious summer salad. It’s light, fresh and bursting with flavour!
If you think salads are boring, I’m here to change your mind. This summer salad is refreshing, bright and something you’ll want to enjoy on repeat!
We’re taking advantage of berry season and including plenty of fresh, juicy berries, but instead of just adding crumbled goat cheese on top, we’re kicking things up a notch by adding goat cheese that’s been breaded and pan-fried!
It ends up a little crispy on the outside, creamy on the inside, and pairs amazing well with the sweet berries, peppery arugula and tangy balsamic dressing. The perfect combination of flavour and textures that will have you craving this salad!
Ingredients
For the fried goat cheese
- Goat cheese: you’ll want a soft goat cheese log for this recipe.
- Flour: this is the first part of the 3-step breading process. Feel free to use a gluten-free flour if needed.
- Egg: egg is whisked with a little water to help the breadcrumbs stick to the goat cheese rounds.
- Breadcrumbs: I used homemade breadcrumbs that I seasoned, but you could also use Italian breadcrumbs or Panko! Use gluten-free if needed.
- Avocado oil: for frying the goat cheese rounds.
For the salad
- Arugula: the base of the salad. I love the peppery taste of arugula, but spinach or mixed greens would also work great.
- Strawberries: fresh strawberries adds that nice burst of flavour to the salad.
- Shallot: you could also use a little red onion, however the flavour will be stronger.
- Avocado: for a little extra creaminess and healthy fats!
- Pecans: chopped pecans adds some nice crunch to the salad. Chopped walnuts or almonds can also be used.
For the vinaigrette
- Extra-virgin olive oil: the base of any good salad dressing!
- Balsamic vinegar: when it comes to balsamic vinegar, spending a little more on a quality bottle is worth it in my opinion. I recommend one that has been aged for the best flavour.
- Dijon mustard: mustard helps to emulsify the dressing and adds some more flavour.
- Honey: adds the perfect balance of sweetness to this dressing. Maple syrup also works if you don’t have honey on hand.
- Sea salt and pepper: this helps bring out the flavour of the other ingredients.
How to make fried goat cheese salad
- Prepare the goat cheese: freeze the goat cheese for 15 minutes to make it easier to cut. Then slice the cheese into medallions.
- Bread the goat cheese: in 3 separate bowls, add the flour, egg whisked with water, and breadcrumbs. Dip each goat cheese slice into flour, egg and then breadcrumbs. Place on a plate and move to the fridge.
- Assemble the salad: add arugula to a serving bowl and top with strawberries, shallot, avocado and pecans.
- Make the vinaigrette: place all the vinaigrette ingredients in a mason jar and shake well to combine.
- Fry the goat cheese: heat oil up in a large skillet and fry the goat cheese for 1-2 minutes per side, until golden and crispy. Move to a plate lined with paper towel to drain.
- Serve: top the salad with fried goat cheese and serve with the balsamic vinaigrette. Enjoy!
How to store
Store the salad, without dressing, in an airtight container for up to 2 days. Store the goat cheese in a separate container for 3-4 days. Reheat in a skillet or air fryer to help them crisp up a bit.
If you make this Fried Goat Cheese and Strawberry Salad, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Fried Goat Cheese and Strawberry Salad
Ingredients
Fried Goat Cheese
- 4 oz log of goat cheese
- 2 tbsp flour
- 1 egg
- 1/2 tbsp water
- 1/4 cup breadcrumbs
- 2 tbsp avocado oil
- Flaked sea salt
Salad
- 4 oz arugula
- 1.5 cup hulled and halved strawberries
- 1 small shallot, thinly sliced
- 1 avocado, pitted and sliced or diced
- 1/2 cup pecans, roughly chopped
Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp dijon mustard
- 1/2-1 tsp honey
- Sea salt and freshly ground pepper to taste
Instructions
- Place goat cheese in the freezer for 15 minutes to firm up (this makes it easier to slice). Remove from the freezer and cut the goat cheese into 6-8 medallions using a sharp knife. Reshape them if needed to create a nice circle.
- In a shallow bowl, whisk together the egg and water. Add the flour and breadcrumbs to two other bowls. Coat each goat cheese slice with flour, shake off any excess, dip in the egg mixture and then gently press into the breadcrumbs. Place on a plate and set in the fridge.
- Meanwhile, assemble the salad. Add arugula to a serving bowl and top with strawberries, shallot, avocado and pecans. Set aside.
- Make the balsamic vinaigrette by adding all the ingredients to a small mason jar. Shake well to combine.
- In a large skillet, heat avocado oil over medium high heat. Take the goat cheese out of the fridge and pan fry the slices for 1-2 minutes per side until golden and crispy. Transfer to a plate lined with paper towel. Sprinkle with flaked sea salt and allow to cool slightly.
- Top the salad with the fried goat cheese and serve with the balsamic vinaigrette. Enjoy!
