Spinach Salad with Goat Cheese Croutons

I'd eat mountains of salad just to have one of these goat cheese croutons - it's really the whole point of this recipe!

Spinach Salad with Goat Cheese Croutons

Ingredients

• 1 tbsp balsamic vinegar
• 1/2 tsp honey
• 1/2 tsp dijon mustard
• 1/2 English cucumber, diced
• 2 cups strawberries, hulled and sliced
• 1 avocado, diced
• 1/4 small red onion, sliced thin
• 1 tbsp walnuts or pecans, chopped
• 3 cups fresh baby spinach
• 3 cups red leaf lettuce
• 4oz goat cheese
• 1/4 cup bread crumbs
• 1 egg
• olive oil

In the bottom of a large bowl, whisk together the balsamic, honey and mustard. Season to taste with salt and pepper. Add all fruits, vegetables and nuts. Toss salad just before serving.

Coat the bottom of a small frying pan with olive oil. Heat pan over medium high heat. Slice the goat cheese into 4 even disks. Ensure that the goat cheese remains cold. Scramble the egg in a small bowl. Add the bread crumbs to another bowl and season with salt and pepper. Coat each piece of cheese entirely in the egg wash followed by the bread crumbs. Immediately place in the frying pan. Fry for about 1 minute per side until the cheese is golden brown. It should be warm, but not melted.

Serve the goat cheese over the salad. Serve the salad alongside a grilled chicken breast or turkey burger.

Serves 2

Notes from the Chef

-Seriously though, make time for these croutons. Yes, it's an extra step, but you'll thank me later.