Arugula Raspberry Walnut Salad with Grilled Goat Cheese

This takes a little time and preparation, but it is SOOO worth it! The grilled goat cheese adds a nice warm crunch to the salad along with the sweetness of the sugared walnuts. YUMMY!

Arugula Raspberry Walnut Salad with Grilled Goat Cheese

Dressing

1/4c walnut oil or macadamia oil

2T raspberry vinegar or red wine vinegar

1T balsamic vinegar

1/4tsp Dijon mustard

1/8tsp sugar

dash of toasted sesame seed oil

pinch salt

couple of grinds of ground black pepper

1) Combine all ingredients together in covered bottle and shake well.

Grilled Goat Cheese

• 1 cup panko (Japanese breadcrumbs)*
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 4-ounce logs soft fresh goat cheese, sliced about 1/4" each and pressed into flat discs
• 2 large egg whites, lightly beaten until foamy

Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

Prepare skillet on med high heat. Heat 1 tablespoon olive oil . Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.

Sugared walnuts

1/2 c. walnuts, chopped

2 tsp. sugar

Place walnuts in dry skillet over medium to medium-high heat. Stir constantly until warmed.

1) Add sugar and stir until sugar adheres to walnuts.

2) Remove from heat immediately and cool on wax paper.

Salad

4 c. arugula, rinsed and patted dry.

1 small avocado, chopped (optional)

1/2 pear, thinly sliced (optional)

1/2c fresh raspberries, for garnish

1) Place arugula in salad serving bowl and toss with dressing.

2) Top with avocado, pears, raspberries and grilled goat cheese & serve.