Wild Wonders® and Goat Cheese Salad
Goat cheese rounds are breaded and lightly pan-fried and topped with tomatoes for an elegant starter or light lunch.
Makes 4 servings
2 1/2 cups halved SUNSET® Wild Wonders® tomatoes
1 pkg (140 g) goat cheese, chilled
2 egg whites, lightly beaten
1 cup fresh breadcrumbs
1/4 cup finely chopped parsley
Pinch each salt and freshly ground pepper
1/3 cup olive oil, divided
2 tbsp lemon juice
1/2 tsp each Dijon mustard and honey
1/4 tsp each salt and freshly ground pepper
2 cups arugula
1/4 cup sliced green onions
Chill goat cheese log in freezer for 15 minutes. Using thread or dental floss, cut cheese into eight rounds, a scant ½-inch each.
Place egg whites into shallow dish. In separate shallow dish, mix together breadcrumbs, parsley, salt and pepper.
Dip goat cheese into egg white, then coat in breadcrumb mixture. Heat 2 tbsp of the olive oil in large skillet over medium heat. Fry goat cheese rounds, in batches, until golden and heated through, about 2 to 4 minutes, turning once.
Meanwhile, in large bowl whisk together remaining olive oil, lemon juice, mustard, honey, salt and pepper. Add tomatoes and arugula to bowl. Toss to coat. Divide onto plates. Top each plate with 2 pieces of goat cheese.