Strawberry Goat Cheese Salad

This is a wonderful, refreshing spring salad that you will absolutely love.

Fresh Goat Cheese

Fried Goat Cheese

Try using organic products when possible.

Dressing:

3 Tbsp. raspberry vinegar (or unseasoned rice vinegar)

1 Tbsp. Dijon mustard

1 Tbsp. honey

Salt and freshly ground pepper

1/3 cup extra-virgin olive oil

Salad:

3 large heads butter lettuce

32 strawberries, trimmed and halved

8 oz. fresh or fried goat cheese, sliced into 16 rounds (*See below)
1/2 cup toasted, sliced almonds

Snipped, fresh chives

Minced, fresh tarragon

1. Blend dressing ingredients in blender or lidded jar.

2. Trim and wash lettuce, removing and reserving largest outer leaves for another use. Arrange whole lettuce leaves on 8 individual serving plates. Drizzle with a bit of dressing. Divide strawberries among plates; top each salad with 2 goat cheese rounds, then drizzle with more dressing. Finish with almonds and herbs, and serve, refrigerating any leftovers.

* If you want fried goat cheese, you need about.....depending on how much goat cheese you use:

Ingredients:
1/2 Cup flour with salt and pepper added for flavor
1 beaten egg
1/2 Cup panko bread crumbs

Instructions:
1. After you slice the goat cheese rounds, put them in the freezer while you finish making the salad.
2. Take the rounds out of the freezer.
3. Dip the rounds in the flour mixture, then the egg, then the bread crumbs.
4. Fry the rounds in about 1/4 inch of avocado oil in a pan at about medium high heat. You want the panko to turn a golden brown, but you don't want to over cook it or the cheese will melt.
5. Put the fried cheese on top of your salad and Enjoy!