Arugula Salad with Fried Goat Cheese

Arugula Salad with Fried Goat Cheese
  • 1 (4 ounce) log goat cheese
  • 1/2 cup Italian-style panko bread crumbs, or as needed
  • 6 tablespoons olive oil, divided, or to taste
  • 1 tablespoon minced garlic
  • 6 cups arugula
  • 3 tablespoons balsamic vinegar, or to taste
  • salt and ground black pepper to taste


  1. Pull off small pieces of goat cheese and roll into dime-sized balls.
  2. Pour panko bread crumbs into a bowl; roll goat cheese balls in crumbs until coated.
  3. Heat olive oil and garlic in a saucepan over medium-high heat. Cook and stir goat cheese balls in the hot oil for 15 to 30 seconds. Scoop them back into the bowl of bread crumbs to create a second coating. Arrange on a rimmed baking sheet.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Broil goat cheese balls, shaking baking sheet every 30 seconds to 1 minute to ensure even browning, about 2 minutes.
  6. Toss arugula with remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper in a large bowl. Divide among 4 serving bowls; top each bowl with warm goat cheese balls.

05/25/2018
Arugula Salad with Fried Goat Cheese, recipe PT15M PT1H 5 455 calories

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