Crispy Goat Cheese-Topped Arugula Salad With Pomegranate Vinaigrette – a delicious recipe with goat cheese, all-purpose, pepper, egg whites, olive oil, containers baby arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
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.
3
Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.
797
kcal
Calories
54
g
Fat
41
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 (4-oz.) goat cheese logs, 1/2 cup all-purpose flour, 1/2 teaspoon pepper, 2 egg whites, and more.
Yes, Crispy Goat Cheese-Topped Arugula Salad With Pomegranate Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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