spinach and strawberry summer salad with goat cheese fritter

This next recipe is a summer favorite of mine (ok so its not quite summer yet… but as soon as its warm enough to enjoy this dish outdoors with a nice glass of sangria then its warm enough for a summer salad in my books).


Ingredients: (makes 4 appetizer or 2 large portions)

1 package of baby spinach **arugula can be a substitute**(12oz)
10-12 strawberries (sliced)
½ red onion – sliced julienne style
½ cup chopped walnuts
Panko bread crumbs
1 large package of goat cheese
Balsamic vinegar
Extra virgin olive oil

1 egg beaten
Salt and pepper to taste

Set your oven to Broil at 400 degrees and using a nonstick baking pan – toast up the chopped walnut pieces. These should only take a couple of minutes and they burn very easily so be sure to keep an eye on them. Once they are toasted set them aside to cool. Next, begin to make your goat cheese fritters by using your hands to form little goat cheese “pucks”. They should be about the size of a golf ball but flatten them out into mini pucks.

In a small bowl, dip the goat cheese into the egg and then let the excess egg drip off back into the bowl. Spread out a layer of panko breadcrumbs onto a plate and simply place the goat cheese pucks into the crumbs covering it on all sides.

Next, heat up some EVOO in a pan on medium-high heat and pan fry your goat cheese fritters until the panko has created a light brown crust around the cheese.

Now in a large mixing bowl, toss the spinach, onions and strawberries in 1-2 tbsp of EVOO and equal parts balsamic vinegar – add a dash of salt and pepper as well.

Plate the salad, sprinkle some of the toasted walnuts and top each salad with its own goat cheese fritter and serve!

Enjoy!

Chef Natty xo