Roasted Strawberries and Goat Cheese Salad

A few weeks ago I bought tons of strawberries at Gourmet Glatt.  They had amazing first-rate strawberries which they had recently purchased from the fresh-produce markets (Ziggy, who runs the fruit department helps me pick the best fruits). My kids took some to school for snacks and I also served them for dessert at home.  However, I still had so much left over.  I just didn’t have the heart to waste them so I began surfing the internet to learn about roasting strawberries.

After culling through numerous websites, I came across this recipe and after tweaking it somewhat, the results were unbelievable. My family already loves the three key ingredients individually: goat cheese, strawberries and balsamic vinegar, and they couldn’t stop raving about it!  Try it out on your own family if you have the opportunity.

Wine note: I like to drink a white zinfandel with this.  Nice fruity blend of flavors that won’t compete with each other.

Roasted Strawberries and Goat Cheese Salad

(adapted from


8 ounces goat cheese or a large log of goat cheese
1/4 cup panko
2 cups fresh strawberries (stemmed and halved)
1 tablespoon honey
1 tablespoon balsamic vinegar
2 handfuls romaine lettuce (cut into bite sized pieces)
1 red onion
1 handful honey glazed pecans
1 tablespoon olive oil
1 teaspoon mustard
salt and pepper to taste

Freeze the goat cheese for 20 minutes then slice the goat cheese into discs.
Press the goat cheese rounds into the panko crumbs and place them on a cookie sheet lined with parchment paper.
Bake the goat cheese in a preheated 425F oven for 6 minutes.
In meanwhile toss the strawberries in the honey and balsamic vinegar to coat.
Place the strawberries in a baking dish in a single layer lined with parchment paper
Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes.
Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper.
Assemble salad and toss to coat with the dressing.

Roasted Strawberries and Goat Cheese Salad


White Zinfandel