Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette

By ezunich

Ingredients

• 4 (4-oz.) goat cheese logs
• 1/2 cup all-purpose flour $
• 1/2 teaspoon pepper
• 2 egg whites $
• 1 cup panko (Japanese breadcrumbs)
• 4 tablespoons olive oil
• 2 (5-oz.) containers baby arugula
• 4 large navel oranges, peeled and sectioned
• Pomegranate Vinaigrette
• 1 1/2 cups pomegranate juice
• 1/3 cup olive oil
• 5 teaspoons honey
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

Details

Servings 8

Preparation

Step 1

1. Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. 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.
2. 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. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.
3. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Dressing:
1 1/2 cups pomegranate juice
1/3 cup olive oil
5 teaspoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt