This was definitely good, but honestly, I think it would have been pretty much just as good with un-roasted strawberries and un-baked goat cheese--and it would have taken about half the time! I love this combination of ingredients and think in the future, I'll probably just stick with the simple route.
4 oz. goat cheese
1/4 cup bread crumbs
2 cups strawberries, stemmed and halved
1 tablespoon honey
1 tablespoon balsamic vinegar
2 handfuls Romaine, chopped
1 green onion, sliced
1 handful pecans, toasted and chopped
1 tablespoon olive oil
1 teaspoon mustard
Salt and pepper to taste
Preheat oven to 425. Freeze goat cheese for about 20 minutes. Slice the goat cheese into discs. Dredge each slice in the bread crumbs and place on a baking sheet. Bake the goat cheese slices for about 6 minutes. Meanwhile, toss strawberries in honey and balsamic vinegar to coat. Place stawberries in a baking dish in a single layer. Roast strawberries at 425 degrees until slightly carmelized, about 10-12 minutes. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, and salt and pepper. Divide romaine onto plates and top with goat cheese, strawberries, green onions, pecans and dressing. Toss to coat and serve.
Source: closetcooking.blogspot.com
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