Purslane and Pickled Strawberry Salad with Fried Goat Cheese

Directions

1. 1
   To prepare the pickled strawberries, place berries in a glass jar or container. Bring sugar, water, vinegar, and spices to a boil in a saucepan until sugar is dissolved.
2. 2
   Pour over berries and let cool to room temperature, then cover and refrigerate for at least 2 hours or up to 1 week to let the berries properly absorb the brine.To prepare the herb vinaigrette, combine parsley, basil, oregano, vinegar, and honey in a food processor or blender. Pulse until finely chopped.
3. 3
   Drizzle in olive oil and blend on low speed until emulsified and smooth. Season to taste with salt and pepper.To prepare the fried goat cheese, in a small bowl, whisk the egg until frothy.
4. 4
   Place the flour in a small, shallow dish. Toss together the panko, salt, and pepper in a another small, shallow dish.Carefully slice the cold goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.
5. 5
   Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.To assemble, gently toss the salad greens and purslane with some of the dressing (to taste).
6. 6
   Transfer to a serving platter or individual serving plates. Arrange warm goat cheese rounds on top; sprinkle with quartered pickled strawberries and toasted almonds.