Sunday, May 16, 2010
OMG! I swore I would never blog that phrase but this is a salad that deserves it!
I made this homerun for my Senior Dinner two weeks ago. It has all the flavors you are looking for to bring spring alive at the table. The crunchy outside of the creamy goat cheese paired with the peppery arugula, bright oven roasted tomato and salty kalamatas. And to top it off the honey-lemon, and walnut oil dressing lends a sweet finish. So get your breading dishes out, it is worth the extra effort, and if your having friends or family over they may think they have died and gone to foodie heaven -LET'S EAT!
Crispy Goat Cheese Arugula Salad
Ingredients for 6ppl
•12 oz of goat cheese, chilled
•Salt and freshly ground pepper
•1/2 cup all-purpose flour
•2 large egg, beaten
•1 cup panko bread crumbs
•1 bunch thyme
•3 tablespoons red wine vinegar
•1 tbs honey
•1 tablespoon plus 2 teaspoon walnut oil
•1 lemon juice & zest
•3 tablespoons sugar
•1 cup plus 1 tablespoon extra-virgin olive oil
•1 box of Arugula
•1/2 cup Kalamata olives
•4 plum tomato quartered and de-seeded
•1/4 cup capers
•1 tbs minced garlic
•Pre-heat oven at 400. On a sheet pan lay quartered plum tomatoes, season w/ salt and pepper & thyme, drizzle EVOO. Roast until golden brown.
•Slice the goat cheese into 12 rounds. ½ each round & shape each piece into a thin medallion. In a small bowl, combine 1/2 teaspoon of the garlic with 1/2 thyme & season w/ salt & pepper. Sprinkle both sides of the goat cheese with the garlic mixture.
•Put the flour, egg and bread crumbs into 3 separate shallow bowls. Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the panko bread crumbs. Transfer the breaded medallions onto a platter lined with wax paper & refrigerate until chilled.
•In a small bowl, whisk 2 teaspoons of the vinegar with the honey until dissolved. Whisk in the walnut oil & season w/ salt and pepper. Set aside.
•In a large bowl, toss the Arugula w/ the walnut dressing and olives and season with salt and pepper.
•Right before dinner time, in a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering. Add the goat-cheese medallions & cook over moderately high heat until golden & crisp, about 2 minutes per side. Deep fry capers and set aside on paper towel for garnish. Set 2-3 goat-cheese medallions in the center of each plate on top of arugula. Sprinkle with the deep fried capers, lemon zest & serve.
Posted by Jordan at 6:00 PM