Fresh strawberries, baby kale, pecans and warm, creamy goat cheese star in this spring salad. It's dressed in an easy homemade honey balsamic vinaigrette and perfect for brunch.
Course Appetizer, Salad
Cuisine American
Prep Time 15 minutesminutes
Servings 2salads
Calories 504kcal
Author Marisa Moore
Ingredients
4cupsbaby kale
1cupfresh sliced strawberries
¼cuppecans
Honey Balsamic Vinaigrette
¼cupbalsamic vinegar
½cupextra virgin olive oil
1tablespoonhoney
Salt and pepper to taste
Goat Cheese Croutons
1egg or egg whites equivalent
½cuppanko breadcrumbs
½teaspoondried basil
2ouncesgoat cheese
salt and pepper to taste
1tablespoonolive oil
Instructions
Portion the kale, strawberries, and pecans over two salad plates.
Shake together the olive oil, balsamic vinegar, honey, salt and pepper in a jar. Set aside. (You will have leftovers for more salad tomorrow!)
Beat the egg in a bowl. In a separate plate, mix the panko, basil, salt, and pepper.
Slice the goat cheese into 4 equal medallions. Dip each one in the egg, then the panko mixture.
In a small skillet, heat the oil over medium-high heat. Add the breaded goat cheese one by one. Fry until golden brown (about 1-2 minutes per side). Turn once.
Add two goat cheese medallions to each salad. Drizzle 1-2 tablespoons of the honey balsamic vinaigrette over the salads. Serve.
Notes
NOTES: I used a piece of dental floss to easily slice the cheese.If the cheese begins to soften, refrigerate the breaded medallions for 15 minutes before frying.Also, you will have leftover dressing.