Arugula and Strawberry Salad with Warm Goat Cheese


Yield :  4 servings


  • 2 (4-ounce) logs plain goat cheese
  • 1 egg white
  • 1 teaspoon water
  • ½ cup fresh breadcrumbs
  • 2 tablespoons strawberry jam
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 5 ounces (about 6 cups) arugula
  • 1 cup sliced fresh strawberries
  • 1/3 cup pecan halves, toasted
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil


  • Slice the goat cheese into twelve ½-inch-thick slices (a length of dental floss works well). Combine the egg white and water in a shallow dish and beat until frothy. Place the bread crumbs in another shallow dish. Dip each cheese slice in the egg white mixture; coat with the breadcrumbs, pressing to coat the cheese slices thoroughly.
  • Place the slices on a plate and chill for 30 minutes.
  • Whisk the strawberry jam, vinegar, salt, pepper, and ¼ cup olive oil in a small bowl. Pour over the arugula in a large salad bowl and toss well.
  • Divide among four plates and top with the strawberries and pecans.
  • Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the goat cheese rounds. Cook for 1 minute on each side or until golden brown.
  • Top each salad with three warm rounds. Serve Arugula and Strawberry Salad immediately.
Warm, creamy goat cheese rounds meet the bright flavors of fresh strawberries and arugula in this mouth-watering salad. Strawberry lovers will especially like the homemade dressing, which is made using strawberry jam.