Sunday, January 29, 2012

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Arugula and Strawberry Salad with Warm Goat Cheese

Arugula and Strawberry Salad with Warm Goat Cheese

  • 2 (4-ounce) logs plain goat cheese
  • 1 egg white
  • 1 teaspoon water
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons strawberry jam
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 5 ounces (about 6 cups) arugula
  • 1 cup sliced fresh strawberries
  • 1/3 cup pecan halves, toasted
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
Slice the goat cheese into twelve 1/2-inch-thick slices (a length of dental floss works well). Combine the egg white and water in a shallow dish and beat until frothy. Place the bread crumbs in a shallow dish. Dip each cheese slice in the egg white mixture; coat with the breadcrumbs, pressing to coat the cheese slices thoroughly. Place the slices on a plate and chill for 30 minutes.
Whisk the strawberry jam, vinegar, salt, pepper, and 1/4 cup olive oil in a small bowl. Pour over the arugula in a large salad bowl and toss well. Divide among four plates and top with the strawberries and pecans.
Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the goat cheese rounds. Cook for 1 minute on each side or until golden brown. Top each salad with three warm rounds. Serve immediately.
Yield: 4 servings.

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