So, with summer right around the corner, we felt like it was time to take a trip on the healthy train. We’ve all heard the saying, “summer bodies are built in the winter.” We also know that 70% of how our bodies look depend on what we put into them. Not only is summer just a blink away, but a dear friend of ours is getting hitched at the end of March and who wants to be standing next to the bride up at the alter with last weeks grilled cheese poking out? For all these reasons, we’ve decided to dedicate March as salad month. This is one of our very faves!! Our arugula salad with pan seared goat cheese.
First of all, arugula is a superfood (we love getting our superfoods in). It has so many health benefits. It is rich in vitamin C and K, provides protection against cancer, is packed with minerals, etc., etc., etc.
And since no salad is complete with a little pizazz, why not add some pan seared goat cheese? For some extra glitz, we added dried cranberries, green apples, and some chopped walnuts. This recipe is so light and filling at the same time, making it the perfect item for salad month.
After washing the arugula and setting it aside, we mixed up a delicious and simple dressing. Just a few ingredients whisked together and you have the perfect finish to any salad. (recipe to follow)
While mixing up the dressing, stick the goat cheese in the freezer. This makes it easier to slice into disks. Once out and cut, it’s time to bread the goat cheese. We used the same method that you’d use to bread chicken. With just a dunk, dunk, and another dunk, you will have these babies ready for the pan.
Once all breaded, pop these babies into a pan of olive oil and watch em’ fry. Let them get a nice golden crust and then pull them off. At this point, they are ready to be devoured and it was all we could do to hold out for the salad. But the best things come to those who wait, right?
These guys are so quick and easy to make. They are done in minutes. Once they’re done, we just tossed some arugula with chopped walnuts, dried crans, and green apples. Top with the goat cheese and drizzle with balsamic vinaigrette. We paired this with Sauvignon Blanc, which compliments the goat cheese amazingly. Our favorite is Sancerre. Cheers!
Arugula Salad & Pan Seared Goat Cheese
- 1 bag baby arugula
- 1 green apple (cut into thin slices)
- 1 cup walnuts
- 1 cup dried cranberries
- 1 log goat cheese
- 1 cup flour
- 1 cup breadcrumbs
- 1 egg beaten
- 2 tbsp olive oil
Start by rinsing the greens and drying them on a paper towel.
Stick the log of cheese in the freezer for about 10 minutes (this makes it easier to slice).
Meanwhile, get your flour, breadcrumbs, and beaten eggs in separate dishes.
Take the goat cheese out of the freezer and slice it into 1/4 inch wheels (I like to use 2 wheels per salad).
Dredge each wheel first into the flour, then coat in the egg, and coat with breadcrumbs. Transfer to wax paper.
Heat a cast iron skillet with the olive oil until hot, sear the goat cheese on both sides (about 1-2 mins per side) and gently transfer to a plate to rest.
(tip: do not crowd the pan)
Toss arugula, walnuts, and cranberries together.
Top with the apples first and then 2 wheels of seared goat cheese.
Drizzle with creamy balsamic dressing (recipe coming soon).