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.
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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
- 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
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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.
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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!
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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.
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Next step you should do all in one action. Dip the floured cheese into the egg wash followed by a coat with the breadcrumbs.
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Place them on to a plate to put into the freezer for 10 minutes to set them up.
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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.
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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.
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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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