Summer Berry Salad with Sesame Baked Goat's Cheese

summer berry salad on a blue plate with a silver fork, with a wooden salad bowl in the background

Summer Berry Salad with Sesame Baked Goat's Cheese

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.

Course Salad

Cuisine American

Keyword Goat's cheese, Strawberries, Summer salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 462kcal

Author Katie Trant

Ingredients

For the Baked Goat's Cheese

8 oz soft goat cheese sliced into 6-8 rounds
1 large egg
½ cup sesame seeds black, white, or a mix
¼ teaspoon salt
⅛ teaspoon freshly ground pepper

For the dressing

4 tablespoon extra virgin olive oil
3 tablespoon red wine vinegar
1 teaspoon smooth Dijon mustard
½ teaspoon honey
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon black pepper

For the Summer Berry Salad

6 cups seasonal baby greens washed and dried (I used spinach and arugula)
1 cup seasonal berries washed and sliced (depending on their size)
½ medium long English cucumber diced
1 large avocado quartered and sliced

US Customary - Metric

Instructions

To make the Baked Goat's Cheese

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.
1 large egg
Place ½ cup sesame seeds into another bowl with ¼ teaspoon salt and ⅛ teaspoon black pepper. Stir to combine.
½ cup sesame seeds, ¼ teaspoon salt, ⅛ teaspoon freshly ground pepper
Dunk a round of goat's cheese into the egg and turn it over to ensure it's well coated.
8 oz soft goat cheese
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.

Make the dressing

While the goat's cheese is baking, make the red wine vinaigrette.
Combine olive oil, red wine vinegar, smooth Dijon mustard, dried oregano, honey, fine grain sea salt, and freshly ground black pepper in a small jar. Shake well to combine.
¼ teaspoon salt, 4 tablespoon extra virgin olive oil, 3 tablespoon red wine vinegar, 1 teaspoon smooth Dijon mustard, ½ teaspoon honey, ½ teaspoon dried oregano, ⅛ teaspoon freshly ground pepper
Taste, and adjust seasonings if needed.

Make the salad

In a shallow wide-rimmed salad bowl, combine the greens, cucumber, avocado, and berries.
6 cups seasonal baby greens, 1 cup seasonal berries, ½ medium long English cucumber, 1 large avocado
Toss with a bit of vinaigrette.
Top with baked goat's cheese rounds, and serve immediately.

Notes

Nutrition values are an estimate only.

Nutrition