Late Summer's Harvest
Late Summer's Harvest
Summer Salad with Pan-Fried Goat Cheese & Pesto Vinaigrette
Ingredients
For the pesto vinaigrette:
- 1/2 cup basil leaves
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 clove garlic
- 1/4 teaspoon salt
For the goat cheese:
- 8 ounces honey-flavored goat cheese
- 3 tablespoons all-purpose flour
- 1/2 cup panko bread crumbs
- 1 egg
- 1 teaspoon water
- Kosher salt
- 1 tablespoon butter
For the salad:
- 8 cups salad greens
- 2 grilled chicken breasts, sliced
- 6 ounces blackberries
- 12 strawberries, hulled and halved
Directions
For the vinaigrette, combine all ingredients in a food processor or blender and process until smooth. For the goat cheese, cut the log into 16 equal pieces; roll pieces into balls and flatten into disks. Set up 3 bowls: to one add the flour; one the bread crumbs; and one the egg and water, and whisk well. Season the contents of each of the bowls with a pinch of salt. Coat each of the goat cheese disks in flour, then in egg, and finally in breadcrumbs. Melt the butter in a large skillet over medium heat. Arrange the breaded goat cheese disks in the skillet and cook until golden on both sides, about 1 1/2 minutes per side. Remove skillet from the heat. To assemble the salad, place greens into a serving bowl, top with grilled chicken, berries, pecans, and warm goat cheese. Dress with vinaigrette just before serving.
Category:
Late Summer's Harvest
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