Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette is from Cooking on the Edge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

81W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!