Spinach Salad with Strawberries and Goat Cheese
Serves 4
Directions
Toast the pine nuts. Heat a medium pan on medium heat (don't use non-stick). Place the pine nuts in the pan, stirring frequently. Remove the nuts from the pan when they are lightly browned. Set aside.
Prepare the strawberry balsamic dressing. In a small food processor add 4 strawberries, 2 tablespoons balsamic vinegar, 4 tablespoons extra virgin olive oil and 1 teaspoon honey. Puree until smooth. Set aside.
Slice the remaining strawberries and set aside.
Prepare the breaded goat cheese. Cut four one inch rounds from the goat cheese log using dental floss (unflavored dental floss). You'll be surprised at how well this works to cut the cheese.
Beat the egg and water together. Working with one slice of cheese at a time, dip the cheese in the egg and then in the panko crumbs, pressing the crumbs to fully cover the cheese. Place each round on a sheet of parchment paper or wax paper and chill for 30 minutes.
Prepare your greens. You can use all baby spinach or a mix of baby greens. I have both baby spinach and lettuce growing in my garden so I decided to mix the baby spinach and the lettuce.
Heat the canola oil in an 8-10 inch frying pan over medium heat until it just shimmers. Add the cheese and brown on both sides. Remove from the pan to drain on paper towels.
Working quickly, toss the greens, sliced strawberries and toasted pine nuts with the strawberry balsamic dressing. You won't use it all, just use enough to coat the greens lightly. Plate the salad and add the warm goat cheese. Serve.