Recipe

Hosted By
DnD

		Arugula Salad with Fried Goat Cheese
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

SUN-DRIED TOMATO VINAIGRETTE:

1/2 cup tomato juice

1/4 cup shallots (finely chopped)

2 garlic cloves (finely chopped)

3/4 cups sun-dried tomatoes (chopped rough)

1/3 cup white balsamic vinegar

1 teaspoons Tabasco sauce

1/4 cup parsley (finely chopped)

2 teaspoons granulated sugar

To taste kosher salt

To taste white pepper (cracked)

1 cups olive oil

CRISP GOAT CHEESE:

18 (1-inch) slices goat cheese

2 cups all-purpose flour

3 large whole eggs (beaten)

4 cups bread crumbs

1 teaspoon kosher salt

1/2 teaspoon white pepper (cracked)

CRISP SHALLOTS:

1 cup shallots (sliced paper thin)

1 tablespoon kosher salt

SALAD:

2 pounds arugula leaves

6 tablespoons pine nuts (toasted until golden brown)

TO MAKE SUN-DRIED TOMATO VINAIGRETTE: Place all the ingredients except the olive oil in a blender. Begin to puree the mixture on medium to high speed. Slowly add the olive oil to emulsify the mixture until creamy. Season with salt and pepper as needed. TO MAKE CRISP GOAT CHEESE: Use the following three-step breading process. Place flour in one bowl, beaten eggs in another bowl and bread crumbs in the third bowl. Season the flour with salt and pepper as needed. Take each piece of sliced goat cheese and dip it in each bowl following the order of flour, eggs then bread crumbs. Place onto a plate lined with paper towels, repeat the steps until all the goat cheese slices are done and place in the refrigerator to harden (about 5 minutes). When ready, fry in a preheated fryer set at 350°F until golden brown, and strain on a plate lined with paper towels. Toss the shallots in the salt, and set on a lined plate with paper towels for 10 minutes. Fry in the same oil as the cheese until golden brown. Strain and set aside. To plate, place the arugula in a mixing bowl and toss lightly with the sun-dried tomato vinaigrette, and place in the salad bowls. Arrange 3 crispy goat cheese slices on each salad and top with the crisp shallots and toasted pine nuts.