Ingredients
- 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
Directions
Method:
For the goat cheese:
- Preheat oven to 350 F. Beat egg and whisk in mustard to combine.
- 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:
- In a large bowl, combine salad greens and strawberries. Season greens. Make dressing using remaining ingredients.
For the pecans:
- On a rimmed sheet tray, toss pecans with butter and spice. Bake until toasted, 8–10 minutes.
- Add to salad bowl. Pour in dressing and toss to combine.
To finish:
- 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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