Goat Cheese Croutons on Arugula with Preserved Lemon & Honey Dressing
Main Ingredients: Vegetables
Yield: 4 salads
Photo And Recipe Courtesy Of Food for My Family, Shaina Olmanson
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- Prep
- 5
-
- Total
- 5
-
- Serving
- 4 salads
Ingredients
FOR THE DRESSING:
- 3 tablespoons lemon juice
- 2 tablespoons preserved lemon rind, finely chopped
- 1 tbsp. honey
- 1 clove garlic, finely minced
- 1/2 tsp. kosher salt
- 1/4 c. olive oil
FOR THE GOAT CHEESE CROUTONS:
- 4 ounces goat cheese log
- 3 tablespoons flour
- 1 egg lightly beaten
- 1/2 c. panko bread crumbs
- 1 tbsp. fresh thyme leaves
- 1/2 tsp. kosher salt
- 1/4 c. olive oil
FOR THE SALAD:
- 4 cups arugula
- 1 tbsp. preserved lemon rind, thinly sliced
Directions
- To make dressing, combine the lemon juice, preserved lemon rind, honey, garlic and salt. Mix to combine. Slowly whisk in oil. Set aside.
- To prepare goat cheese croutons, slice the goat cheese into 1/2" discs. Cut each disc in half and gently pat into smaller discs. Place flour in one bowl, egg in another bowl and combine panko, thyme and salt in a third bowl. Dip each ring into flour to coat, then into egg wash and lastly into bread crumbs, patting lightly to attach crumbs if necessary.
- Heat oil over medium-high heat in medium saucepan. Once oil is hot, place 3 discs at a time in oil. Cook for 1-2 minutes per side, until deep golden brown.
- Remove from oil and set atop plated arugula leaves. Sprinkle with lemon rind pieces and dress with preserved lemon and honey vinaigrette. Serve while goat cheese is still warm.
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