This Summer Berry Salad is like summer in a salad bowl! Fresh baby greens, juicy ripe berries, avocado, and cucumber are tossed with a homemade vinaigrette, then topped with sesame crusted baked goat's cheese rounds to take things to the next level.
Pre-heat your oven to 400°C / 200°F. Line a baking sheet with parchment paper.
Crack the egg into a medium bowl and whisk well.
Place 1/2 cup sesame seeds into another bowl with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine.
Dunk a round of goat's cheese into the egg and turn it over to ensure it's well coated.
Transfer to the bowl with the sesame seeds, and use your dry hand to scatter seeds over the top. Press the seeds into the goat's cheese.
Transfer the crusted goat's cheese to the prepared baking sheet, and repeat with remaining cheese rounds.
Place the goat's cheese into the pre-heated oven and bake for 8-10 minutes, watching carefully towards the end to ensure the seeds are not burning and the cheese is not expanding beyond the seeds.
Remove the goat's cheese rounds from the oven and set aside to cool slightly.
While the goat's cheese is baking, make the red wine vinaigrette.
Combine 4 Tbsp olive oil, 3 Tbsp red wine vinegar, 1 tsp smooth Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp honey, 1/4 tsp fine grain sea salt, and 1/8 tsp freshly ground black pepper in a small jar. Shake well to combine.
Taste, and adjust seasonings if needed.
In a shallow wide-rimmed salad bowl, combine the greens, cucumber, avocado, and berries.
Toss with a bit of vinaigrette.
Top with baked goat's cheese rounds, and serve immediately.