Strawberry and Almond-Crusted Goat Cheese Salad

Instructions

Prepare the dressing:

1. To make the dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes.
2. Transfer the juice-shallot mixture to a small bowl and combine with the mustard, honey, vinegar, salt and pepper. Gradually whisk in the olive oil. Taste and adjust seasoning if necessary and set aside until ready to serve.

Prepare the goat cheese:

1. In a small dish, combine the panko crumbs, ground almonds and salt.
2. Slice the goat cheese log into 12 rounds. Place the flour, egg and panko-almond mixture in three separate shallow dishes.
3. Coat the goat cheese slices in flour, dip in the beaten egg, then coat with the panko-almond mixture. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well.
4. In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel-lined plate to blot any excess oil.

Compose the salads:

1. Wash and dry the two heads of lettuce and tear them into bite-sized pieces. Toss to combine and divide amongst four salad plates. Arrange the strawberry slices on top of the lettuce and garnish with a few sliced almonds, leaving space in the center for the fried goat cheese rounds. Set the dishes aside.
2. Arrange three of the goat cheese rounds in the center of each salad plate. Drizzle with Orange-Honey Vinaigrette, garnish with a sprinkling of chopped chives and serve immediately.