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  • 2 cups strawberries, diced
  • 2 tbsp balsamic vinegar reduction (or regular vinegar, I just happened to have some reduction left in the fridge)
  • small handful of fresh basil leaves, sliced
  • 6 oz goat cheese (log)
  • flour
  • 1 egg, beaten
  • almonds, ground in food processor
  • canola oil - just enough to cover bottom of frying pan


  • Toss strawberries with vinegar and set aside for at least 30 minutes.
  • Slice goat cheese into 5 rounds. Works best at room temperature, and if you clean knife in between cuts. Carefully dredge each round in flour, then dip in egg, and coat thoroughly with almonds.
  • Heat oil in pan over medium heat until just smoking. Add coated goat cheese rounds and fry for a few minutes on each side, turning carefully with tongs or a spatula. Remove to a paper towel to let them drain for a minute, but not too long, because they should be served warm.
  • Add basil to strawberries and toss.
  • Arrange spinach leaves on each plate and top with a goat cheese round and some of the strawberry mixture.

Categories: Salad 
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