Arugula, sweet pears and rounds of crispy panko-crusted goat cheese served with a simple Dijon vinaigrette.
Course: Salad
Servings: 4people
Ingredients
Balsamic Dijon Vinaigrette
1/2 cupolive oilextra virgin
3tbspbalsamic vinegar
2tspDijon mustard
1pinchsalt & pepper
Salad
1container (142g)baby arugula
1/2 cuppecan halvestoasted
1red or bosc pearhalved, cored and sliced thinly lengthwise
1150 g pkgsoft, fresh goat cheese
1/2 cuppankoseasoned with a pinch of salt and pepper
1eggbeaten
2tbsp olive oil
Instructions
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!