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.
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