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Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette Recipe

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This recipe for Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette, by , is from Cooking on the Edge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hughes

Category:
Category:

Ingredients:  
Ingredients:  
4 (4oz.) goat cheese logs
1/3 cup all-purpose flour
1/2 tsp. pepper
2 egg whites
1 cup panko (Japanese breadcrumbs)
4 Tbsp. olive oil
2 (5 oz.) containers baby arugula
4 large navel oranges, peeled and sectioned
Pomegranate Vinaigrette

Directions:
Directions:
Cut each goat cheese log into 6 (1/2") 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.

Cook half of the 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.

Divide arugula and orange sections among 8 plates. Drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Pomegranate Vinaigrette

Bring 1 1/2 cups pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce to medium and cook, stirring occasionally 15 minutes or until reduced to 1/4 cup. Transfer to small bowl and cool completely. When cool, whisk in 1/3 cup olive oil, 5 tsp. honey, 1 Tbsp. white wine vinegar, 1 tsp. Dijon mustard, 1/4 tsp. pepper, and 1/8 tsp. salt.

Personal Notes:
Personal Notes:
You can use spinach or any lettuce choice you would like.

 

 

 

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