baby arugula with tomatoes and goat cheese
Baby Arugula with Tomatoes and Goat Cheese with a breaded Pumpkin Seed crust - a delicious, unique, rich, and simple meal. Enjoy and cheers!
Author: the simple good life
Ingredients
- ¼ cup sherry vinegar
- ¼ cup walnut or olive oil
- ¼ teaspoon Dijon mustard
- 1 shallot, minced
- 3 tablespoons olive oil, divided
- 1 large egg, lightly beaten
- ¼ cup spiced pumpkin seeds (got at whole foods) you can also use toasted walnuts, both finely chopped
- 2 tablespoons fine, dry breadcrumbs
- 1 (11-ounce) package of goat cheese
- 2 large heirloom tomatoes, sliced
- 3 cups baby arugula
Instructions
- Combine first four ingredients and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and 1 teaspoon water in a shallow bowl. Combine pumpkin seeds/walnuts and breadcrumbs in a shallow bowl. Cut goat cheese into 12(1/4-inch) rounds. Dip in egg mixture and dredge in walnut mixture. Freeze for 30 minutes. Saute’ goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown. Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette or olive oil and top with sea salt/pepper, if desired. There you have your delicious, rich, unique, and for the most part healthy meal.