Ingredients

The following ingredients have 4 Servings
  • 2 cups fresh strawberries, hulled
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1 cup filtered water
  • 2 whole cloves
  • 2 whole allspice berries
  • 5 whole black peppercorns
  • 1 cinnamon stick
  • pinch salt
  • 1/4 cup packed fresh parsley
  • 1/4 cup loosely packed fresh basil (about 10 leaves)
  • 1 sprig fresh oregano
  • 3 tablespoons sherry vinegar
  • 1/2 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste
  • 1 (8 ounce) log goat cheese, cold
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 1/2 teaspoon salt and freshly ground black pepper
  • 1/4 cup olive oil, for frying
  • 2 ounces mixed salad greens
  • 2 ounces purslane
  • 1/2 cup sliced almonds, lightly toasted

Instruction

  • To prepare the pickled strawberries, place berries in a glass jar or container. Bring sugar, water, vinegar, and spices to a boil in a saucepan until sugar is dissolved. Pour over berries and let cool to room temperature, then cover and refrigerate for at least 2 hours or up to 1 week to let the berries properly absorb the brine.To prepare the herb vinaigrette, combine parsley, basil, oregano, vinegar, and honey in a food processor or blender. Pulse until finely chopped. Drizzle in olive oil and blend on low speed until emulsified and smooth. Season to taste with salt and pepper.To prepare the fried goat cheese, in a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Toss together the panko, salt, and pepper in a another small, shallow dish.Carefully slice the cold goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.To assemble, gently toss the salad greens and purslane with some of the dressing (to taste). Transfer to a serving platter or individual serving plates. Arrange warm goat cheese rounds on top; sprinkle with quartered pickled strawberries and toasted almonds.