Strawberry & Goat Cheese Fritter Salad with Poppy Seed Dressing

by byn on August 10, 2015

in Salads

Print Friendly

Strawberry Goat Cheese Salad

For a long time I have had a very real, very negative reaction to strawberries and goat cheese in salad. This stems, no doubt, from my aversion to Milestone’s, which I have explained at length in the past. They had* a salad with this combination on the menu in the early-mid aughts, when I ate there constantly. I feel sorry for my past self…I just didn’t know any better.

Lately though, my BSF Janelle and I have had another salad with this combination at Joey’s. It’s called The Beach, and is basically that same salad from Milestone’s, but with quinoa, avocado and grilled chicken. It’s actually quite delightful, and I love the strawberry and goat cheese combo as clichéd as it may be**.

I decided to make this at home a couple weeks ago, with a handful of my last precious Ontario strawberries tossed in. I also FRIED THE CHEESE because why wouldn’t you? The whole salad gets drizzled with a tasty poppy seed dressing. This is the kind of thing I would make once a year and then forget about, so of course I’m documenting it here.

*Oh snap! It’s still on the menu

**Speaking of clichés…J and I order a Molten Lava Chocolate Soufflé at Joey’s for dessert. It’s basically a Cathy cartoon when that thing hits our table

Strawberry & Goat Cheese Fritter Salad with Poppy Seed Dressing

Source: Club Narwhal, plus Joey’s, plus *shudder* Milestone’s

Ingredients

Dressing

1/2 cup vegetable oil

1/3 cup sugar

2 tbsp white vinegar

1/2 tsp dry mustard

1/2 tsp salt

1 tbsp poppy seeds

Goat Cheese Fritters

1 log goat cheese, sliced into 1/4″ thick discs – you’ll want 3-4 discs per salad, because that’s the way life should be lived – I used the kind with herbs on the outside

1/4 cup flour

1 egg

2/3 cup panko, seasoned with salt and pepper

+ salad greens (I used red leaf lettuce, Joey’s uses some type of mesclun mix)

+ pecans (candied or spicy if you have time)

+ sliced strawberries

+ avocado

Directions

  1. For poppy seed dressing, blend all ingredients (except poppy seeds) with an immersion blender. For this dressing to emulsify properly you need to use a blender. I tried to shake everything together in a jar and it wasn’t happening.
  2. For goat cheese, set up your assembly line with 3 bowls in this order: flour, egg (whisk it), breadcrumbs. Toss the goat cheese discs into the flour, then dunk in the egg, then coat in breadcrumbs. Place in the fridge while the pan heats up.
  3. Set a non-stick pan over medium-heat and add 1 tbsp olive oil.
  4. Fry the goat cheese for two minutes on each side, then set on a paper towel to drain.
  5. Toss up your lettuce and toppings, drizzle dressing over top, and set a few discs of goat cheese on top.

{ 1 comment… read it below or add one }

Lydia August 11, 2015 at 8:12 am

Yum yum! Fried Goat Cheese who’da thought!

Reply

Leave a Comment

Previous post:

Next post: