Strawberry Salad with Baked Goat Cheese

Strawberry Salad with Baked Goat Cheese



  • For the baked goat cheese
  • 1 log Belle Ecorce fig goat cheese
  • 1 egg
  • 1 tablespoon creole mustard
  • 8 oz. garlic and herb breadcrumbs
  • For the salad:
  • 8 oz. Fullness Organic Farm salad greens
  • 1 basket of Fletcher Farm strawberries, hulled and quartered
  • 1/2 cup Red Stick Spice Basil oil
  • 1/4 cup Red Stick Spice Fig Balsamic
  • 1 tablespoon creole mustard
  • 1 tablespoon Bernard Honey
  • Salt and pepper
  • For the seasoned pecans
  • 8 oz. Plantation Pecans
  • 1 tablespoon melted butter
  • 2 tablespoons Red Stick Spice Cajun Blackening mix



For the  goat cheese:

  1. Preheat oven to 350 F. Beat egg and whisk in mustard to combine.
  2. 1 tablespoon at a time, roll goat cheese into balls. Dip in egg mix, then dredge in breadcrumbs. Place coated goat cheese on a baking sheet, cover with plastic wrap, and refrigerate (or freeze) for at least 20 minutes.


For the salad:

  1. In a large bowl, combine salad greens and strawberries. Season greens. Make dressing using remaining ingredients.


For the pecans:

  1. On a rimmed sheet tray, toss pecans with butter and spice. Bake until toasted, 8–10 minutes.
  2. Add to salad bowl. Pour in dressing and toss to combine.


To finish:

  1. Remove goat cheese from the refrigerator and bake for 10 minutes, until golden. Plate each portion of salad and top with baked goat cheese. Serve immediately.

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