Celebrate the season with this gorgeous salad filled with peppery wild arugula, sweet strawberries, toasted almonds, and fresh goat cheese that's rolled in thyme and panfried until crisp.
What You Get
Pre-washed wild arugula
Panko bread crumbs
Red wine vinaigrette
Toasted, chopped almonds
What You'll Need
Salt and freshly ground pepper
Makes 3 servings
25 minutes active
25 minutes total
Pick 2 teaspoons of the thyme leaves and toss the stems. Cut the goat cheese log crosswise into 6 rounds. Press and reshape the rounds if needed to create a smooth disc and place on a plate. Sprinkle with the thyme and grind with pepper on both sides, and press gently to help them stick. Freeze until firm, 10 minutes.
Meanwhile, hull and slice half of the strawberries, reserving the rest for another use. In a large bowl, combine the strawberries and about 6 cups of the arugula.
In a small bowl, whisk together 1 egg with 1 tablespoon flour until smooth. Pour 1 cup panko into a second small bowl. When the goat cheese is ready, dip each round in the egg mixture, letting any excess drip back into the bowl. Then roll in the panko, pressing gently to help the crumbs stick. Return the breaded rounds to the plate.
In a nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the breaded goat cheese and fry until golden brown, flipping gently, 2 to 3 minutes per side. Transfer to a plate lined with paper towels.
Drizzle about 3 tablespoons of the vinaigrette over the strawberries and arugula, season with salt and pepper, and toss to combine. Heap the salad onto plates. Top with the fried goat cheese, sprinkle with the almonds, and serve.
Contains: milk, tree nuts, wheat.