Clarissa Dickinson

Strawberry & Fried Goat Cheese Summer Salad

Clarissa Dickinson
Strawberry & Fried Goat Cheese Summer Salad

Fresh strawberries with crunchy pecans and warm fried goat cheese makes the perfect salad for a hot summer night.

Makes: 5 servings               Prep time: 10 minutes


  • 3 cups of romaine lettuce
  • 3 cups of mixed greens
  • 1 cup strawberries, cut in half
  • 1/2 cup pecans
  • Goat cheese, cut into 5 centimeter thick medallions 
  • 1 egg
  • 1/8 cup flour
  • 1/4 cup bread crumbs
  • 4 tablespoons of olive oil
  • Balsamic vinegar and lime olive oil for dressing

Step 1: In a large salad bowl mix together romaine lettuce and mixed greens. Top with pecans and strawberries.

Step 2: In a shallow bowl, whisk the egg, set aside. Heat 4 tablespoons of oil in a pan over medium heat until hot. 

Step 3: Take a goat cheese medallion and coat with flour, then egg, then breadcrumbs, fully covering the cheese, then place in the hot oil. Let fry on each side for approximately 45 seconds - 1 minute, until golden/dark brown. Remove and set on a paper towel to catch excess oil. Repeat with the 4 other pieces of cheese.

Step 4: Place the goat cheese on top of the prepared salad and top with balsamic vinegar and lime olive oil (regular olive oil mixed with some lime juice works great too!). Serve immediately.