Arugula Salad with Pomegranate Dressing
We made this salad twice at Christmas 2012 because it was so good. Kathy gets the recipe credit since she discovered it in Southern Living, Dec. 2012.
INGREDIENTS
- 4 (4-oz.) goat cheese logs
- ½ cup all-purpose flour
- ½ teaspoon pepper
- 2 egg whites
- 1 cup panko (Japanese breadcrumbs)
- 4 tablespoons olive oil
- 2 (5-oz.) containers baby arugula
- 4 large navel oranges, peeled and sectioned
- 1½ cups pomegranate juice
- ⅓ cup olive oil
- 5 teaspoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon pepper
- ⅛ teaspoon salt
Pomegranate Vinaigrette:
INSTRUCTIONS
Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.
Vinaigrette: Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.
Cook half of goat cheese rounds in 2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.
Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.