Baked Goat Cheese Arugula Salad
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Ingredients
- 1 4 ounce log goat cheese
- ½ cup Italian-style panko bread crumbs or as needed
- 6 tablespoons Olive Oil Marketplace Blood Orange EVOO purchase here, divided, or to taste
- 1 tablespoon minced garlic
- 6 cups arugula
- 3 tablespoons Olive Oil Marketplace White Aged Balsamic purchase here, or to taste
- 1 pinch salt and ground black pepper to taste
Instructions
- Pull off small pieces of goat cheese and roll into dime-sized balls.
- Pour panko bread crumbs into a bowl; roll goat cheese balls in crumbs until coated.
- Heat olive oil and garlic in a saucepan over medium-high heat.
- Cook and stir goat cheese balls in the hot oil for 15 to 30 seconds.
- Scoop them back into the bowl of bread crumbs to create a second coating.
- Arrange on a rimmed baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil goat cheese balls, shaking baking sheet every 30 seconds to 1 minute to ensure even browning, about 2 minutes.
- Toss arugula with remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper in a large bowl.
- Divide among 4 serving bowls; top each bowl with warm goat cheese balls.
Notes
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