This recipe is so yummy for spring! We picked up some of the most beautiful greens and the most fragrant berries at the farmers market this weekend. Adding some almonds and crispy goat cheese made it a perfect lunch salad! It was simple and really delicious!
Serving Size: 4
1 pound spring greens
1 pint strawberries quartered
½ cup slivered almonds
½ cup balsamic dressing
1 small goat cheese log
½ cup panko bread crumbs
1 teaspoon dijon mustard
1 tablespoon olive oil
Wash and dry the greens and divide them between four bowls.
Top the greens with strawberries and almonds.
Cut the goat cheese into rounds.
Whisk the egg in a small dish and add the mustard.
Dip each piece of goat cheese into the egg mixture.
Then, coat each round with bread crumbs.
Lay each on a plate with a paper towel on it.
In a small pan heat the olive oil until it is shimmering.
Fry goat cheese rounds until golden.
Let each cool slightly on a paper towel.
Top each salad with goat cheese and serve with a side of dressing.
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