FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 ounces goat cheese
- 1 egg
- 1/2 cup Italian seasoned panko breadcrumbs
- spinach
- 1 cup strawberries, sliced
- 1/4 cup almonds
- 1/4 cup dressing of choice (I use strawberry poppyseed, berry vinagrette, or honey mustard)
Ingredients
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Instructions
- Preheat oven to 375 degrees. Shape goat cheese into small balls, around 1 inch, and place on a large. You should get around 8. Place goat cheese in the freezer for around 10 minutes. In a small bowl, whisk eggs. Place panko crumbs in another small bowl and set aside. Prepare a baking sheet and cover in parchment paper.
- Remove goat cheese from freezer. Gently press goat cheese into a disk shape. Dip one disk into the egg mixture allowing the excess egg to drip off. Transfer into the dish with panko to coat. Place on the baking sheet. Repeat with the remaining goat cheese discs. Place in the oven and allow to bake for 10-15 minutes, or until golden brown. Remove from oven and allow to cool while assembling your salad.
- Toss spinach or other salad greens with sliced strawberries, almonds, and dressing of choices. Arrange warm goat cheese over the top of salad. Serve immediately.
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