Nut crusted goat cheese, pear and arugula salad with a simple Dijon vinaigrette. These flavours work perfectly together – warm, crispy goat cheese medallions nestled on top of peppery arugula and accented by sweet pears. The goat cheese is the star of the salad – breaded in panko crumbs and fried to a golden brown. A simple but elegant salad for any night of the week.
I like to use local goat cheese from Salt Spring Island Cheese – their cheeses are all handmade, using traditional methods and only natural ingredients.The secret to making these is to freeze the goat cheese first. That way, during the frying process, the coating gets toasted, while the cheese thaws and warms on the inside still holding it’s shape and not completely oozing out the sides.
You must try this salad. Even your picky eaters will love it!
Panko Crusted Goat Cheese, Pear and Arugula Salad
Balsamic Dijon Vinaigrette
- 1/2 cup olive oil extra virgin
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 pinch salt & pepper
- 1 container (142g) baby arugula
- 1/2 cup pecan halves toasted
- 1 red or bosc pear halved, cored and sliced thinly lengthwise
- 1 150 g pkg soft, fresh goat cheese
- 1/2 cup panko seasoned with a pinch of salt and pepper
- 1 egg beaten
- 2 tbsp olive oil
- Form goat cheese into 6-8 equal rounds. Place on plate and put in freezer for 30 minutes.
- Prepare the vinaigrette. In a small jar, add the olive oil, balsamic vinegar, Dijon, salt & pepper. Put lid on jar and shake to combine.
- Add arugula, toasted pecans and pear slices to salad bowl.
- Prepare the goat cheese. Place oil in sauce pan over medium-high heat. Remove goat cheese from freezer, dip in egg and roll in panko, pressing gently so that crumbs stick. Add goat cheese rounds to pan and brown for 2 minutes until golden then flip and repeat. Place on paper towel to remove any excess oil then add to salad, serve with vinaigrette and enjoy!