Berry Salad with Goat Cheese Balls
Berry Salad with Goat Cheese Balls is one of our favorite summer salads. I love this salad for several reasons. First of all, it’s a great salad to serve to company. The goat cheese balls will impress any guest. Secondly, I like that this salad can be made ahead of time. Just keep the goat cheese balls in the freezer until you’re ready to bake them off. And, lastly, this is a very versatile salad. Feel free to use different fruits. Plums, nectarines, cherries, and blackberries would all taste great in this salad.
The Equipment I Used
- Parchment Paper- Use this to line your baking sheet that you freeze the goat cheese balls on.
- A Salad Spinner- I use this to dry my salad greens and my berries.
- A Large Bowl- Use a big bowl to toss together all the ingredients. That way, everything gets coated with the vinaigrette.
The Ingredients Needed for Berry Salad with Goat Cheese Balls
- Goat Cheese- You can find this in the gourmet cheese section of your market.
- Panko- These are Japanese breadcrumbs. You can find them in the Asian aisle or the breadcrumb aisle of your market.
- Spring Greens- Of course, you can use any soft lettuce that you like.
- Marcona Almonds- These are crunchy baked almonds. I found mine near the gourmet cheeses at the local Kroger.
- Oil- Use a good quality, mild extra virgin olive oil. I like California Olive Ranch oil.
- Lemon- Be sure and use fresh lemon juice for the vinaigrette.
How I Made my Salad
- First, I rolled my goat cheese into balls and dipped it into first the eggs and then the crumbs. You have to squeeze the goat cheese a little bit to form it into the balls.
- Next, I chilled and then baked the goat cheese balls.
- Meanwhile, I made the vinaigrette and tossed together the salad.
If you like goat cheese, you need to try this colorful and yummy summer salad.
Berry Salad with Goat Cheese Balls
Spring greens with raspberries, blueberries, peaches, Marcona almonds and baked goat cheese balls.
Ingredients
- 5 ounces goat cheese
- 1 beaten egg
- 1 cup panko crumbs
- 4 cups spring greens
- 1 thinly sliced peach
- ½ cup each blueberries and raspberries
- ½ cup Marcona almonds
Lemon and Honey Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. honey
- pinch of salt and pepper
Instructions
- Begin by making the Baked Goat Cheese Balls: Roll the goat cheese into 8 one inch balls. Dip each one in the beaten egg, and then roll them in panko. Place the balls on a parchment lined baking sheet and freeze for at least thirty minutes.
- Preheat the oven to 400 degrees. Brush the balls with some olive oil and bake for 12 minutes.
- While the goat cheese balls bake, toss together the lettuce and fruit. Also, place all the vinaigrette ingredients in a small jar, and shake until combined. Toss the salad with the vinaigrette and top with the goat cheese balls.
Tried this recipe?Let us know how it was!
