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1
Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally.
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2
Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls.
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3
Working in batches, coat the balls with the egg then with the bread crumbs.
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4
Repeat coating the balls in the egg and bread crumbs.
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5
Arrange the balls on a small baking sheet.
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6
Cover and refrigerate until cold, at least 2 hours or overnight.
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7
Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend.
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8
Gradually whisk in 1/3 cup oil.
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9
Season the dressing, to taste, with salt and pepper.
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10
Set the dressing aside.
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11
Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan.
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12
Heat the oil over medium heat.
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13
At this point, remove the refrigerated Gorgonzola balls from the refrigerator.
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14
Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds.
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15
(It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil.
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16
If they start to warm up at any point, return them to the refrigerator to firm back up.)
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17
Using a slotted spoon, transfer the fried balls to paper towels to drain.
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18
Toss the arugula in a large bowl with enough dressing to coat.
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19
Season the salad, to taste, with salt and pepper.
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20
Mound the salad on plates.
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21
Top the salads with the hot fried Gorgonzola balls and serve immediately.
