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Thursday, March 21, 2013

warm and wonderful...







when i saw this recipe at janie's i knew it was perfect for me, all the things i love. i used my home grown oranges, but for the first time in 25 years i bought a pomegranate... 5.99 for arils, it nearly killed me! poms ripen in the fall, i had just used the last of mine last month, they keep nicely in cool weather at the beach. i suppose if you average out $5.99 divided by 25 years it was a bargain, but despite choking on the price, i was delighted with the salad.

i told my husband we were having salad for lunch. he doesn't consider that food, much less filling... he had 2 gigantic helpings, the oozing goat cheese had him licking the plate, not once, but twice~ oh and he is was FULL!

Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette

Dip a knife in hot water to get clean slices of cheese.

4 (4-oz.) goat cheese logs
1/2 cup all-purpose flour
1/2 teaspoon pepper
2 egg whites
1 cup panko (Japanese breadcrumbs)
4 tablespoons olive oil
2 (5-oz.) containers baby arugula
4 large navel oranges, peeled and sectioned
Pomegranate Vinaigrette

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.



Pomegranate Vinaigrette

1 1/2 cups pomegranate juice
1/3 cup olive oil
5 teaspoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt

Preparation
Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.