Spinach Salad with Strawberries, Blueberries and Goat Cheese Rounds

Heat a medium-sized skillet over medium heat. Add nuts to the dry skillet and toast until lightly browned and fragrant, about 5 minutes or so. Keep them moving so they don’t burn! Remove from the skillet and set aside to cool.

For the goat cheese rounds, in the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Remove from the heat and stir in the panko breadcrumbs. Place your sliced goat cheese rounds on a cookie sheet and press the bread crumb mixture into the tops of the sliced cheese. Place under the broiler for a few minutes until light golden brown. Watch carefully so they don’t burn.

For the dressing, in the bowl of a food processor, or a blender, combine the strawberries, balsamic vinegar, sugar, Dijon mustard, salt and pepper. Puree until smooth. Slowly pour the olive oil through the chute with the processor or blender running to combine.

To assemble the salad, divide the spinach leaves between plates (this makes about 8 dinner-sized or 4 entree-sized salads). Slice the whole strawberries and place on the spinach along with the blueberries and toasted nuts. Drizzle with dressing and place 1 or 2 goat cheese rounds on top.

Enjoy!