Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette

Name: Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 283 grams baby arugula; 2 egg whites; 118 milliliters all-purpose flour; 454 grams goat cheese logs; 4 larges navel oranges, peeled and sectioned; 4 Tbsps olive oil; 237 milliliters panko (Japanese breadcrumbs); 1 teaspoons pepper; 8 servings Pomegranate Vinaigrette

Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette might be just the main course you are searching for. One serving contains 321 calories, 15g of protein, and 20g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. Head to the store and pick up baby arugula, pomegranate vinaigrette, navel oranges, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Cut each goat cheese log into 6 (1/2-inch) slices.

Ingredients you will need

Goat Cheese

Combine flour and pepper in a shallow dish.

Ingredients you will need

Pepper

All Purpose Flour

Whisk together egg whites and 2 Tbsp. water in another shallow dish.

Ingredients you will need

Egg Whites

Water

Equipment you will use

Whisk

Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.

Ingredients you will need

Goat Cheese

All Purpose Flour

Jelly

Panko

Roll

Dip

Egg

Equipment you will use

Aluminum Foil

Frying Pan

Cook half of goat cheese rounds in 2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned.

Ingredients you will need

Goat Cheese

Olive Oil