skip to content
This recipe was featured in Spring Vegetable Salads.
Betsy Kuebler | Farmers EC
2 rounds cheddar cheese (1 pound each), each sliced into 6 wedges
2 eggs, beaten
3/4 cup fine, seasoned breadcrumbs
4 cups fresh, young spinach leaves
1 pint fresh-picked strawberries, washed, stemmed and quartered
1 cup coarsely chopped pecans
3/4 cup balsamic vinaigrette
1/4 cup (1/2 stick) butter
1/4 cup olive oil
1. Dip the cheese wedges in beaten egg and dredge in breadcrumbs, coating thoroughly. Place the coated wedges on a plate and refrigerate.
2. Combine the spinach, berries and pecans in a large bowl. Drizzle with balsamic vinaigrette and toss.
3. When you’re ready to serve, melt the butter with the olive oil in a skillet over medium-high heat. When the oil is hot, place the chilled cheese wedges in the skillet, being careful that they don’t touch. Fry the cheese 1–2 minutes on each side, or until the crumb coating is lightly browned. (Cook the cheese in separate batches, if necessary, to avoid overcrowding the skillet.)
4. Place warm cheese wedges on top of the salad and serve.