Arugula Salad with Fried Gorgonzola

1. 1

   Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally.

2. 2

   Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish.

3. 3

   Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls.

4. 4

   Working in batches, coat the balls with the beaten egg then with the bread crumbs.

5. 5

   Arrange the balls on a small baking sheet.

6. 6

   Cover and refrigerate until cold, at least 1 hour or overnight.

7. 7

   Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend.

8. 8

   Gradually whisk in the 1/3 cup of oil.

9. 9

   Season the dressing to taste with salt and pepper.

10. 10

    Heat 2 inches of oil in a small, heavy saucepan over medium heat.

11. 11

    Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds.

12. 12

    Using a slotted spoon, transfer the fried balls to paper towels to drain.

13. 13

    Toss the arugula in a large bowl with enough dressing to coat the leaves.

14. 14

    Season the salad to taste with salt and pepper.

15. 15

    Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.