Arugula Salad with Fried Goat Cheese recipe

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Ingredients

1 (4 ounce) log goat cheese
½ cup Italian-style panko bread crumbs, or as needed
6 tablespoons olive oil, divided, or to taste
1 tablespoon minced garlic
6 cups arugula
3 tablespoons balsamic vinegar, or to taste
salt and ground black pepper to taste

Nutrition Info

360.2 calories
carbohydrate: 13.2 g
cholesterol: 22.4 mg
fat: 31.2 g
fiber: 0.5 g
protein: 8.1 g
saturatedFat: 8.7 g
servingSize: -
sodium: 411.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pull off small pieces of goat cheese and roll into dime-sized balls.

  2. Pour panko bread crumbs into a bowl, roll goat cheese balls in crumbs until coated.

  3. Heat olive oil and garlic in a saucepan over medium-high heat. Cook and stir goat cheese balls in the hot oil for 15 to 30 seconds. Scoop them back into the bowl of bread crumbs to create a second coating. Arrange on a rimmed baking sheet.

  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  5. Broil goat cheese balls, shaking baking sheet every 30 seconds to 1 minute to ensure even browning, about 2 minutes.

  6. Toss arugula with remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper in a large bowl. Divide among 4 serving bowls, top each bowl with warm goat cheese balls.

Recipe Yield

4 servings

Recipe Note

A very simple salad that looks a lot more involved than it is!

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