Late Summer's Harvest

Summer Salad with Pan-Fried Goat Cheese & Pesto Vinaigrette

Serves 4 August 2021


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
Summer salad with pan-fried goat cheese and pesto vinaigrette


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.

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