Description
This Bosc pear and arugula salad with creamy fried goat cheese and maple vinaigrette is juicy, sweet, peppery, and perfect for fall.
Ingredients
Scale
For the Fried Cheese:
- 8 ounces soft goat cheese (such as fresh chèvre)
- 1/4 cup panko or plain breadcrumbs
- 1 tablespoon avocado oil
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- Pinch of salt
- Pinch of freshly ground black pepper
For the Salad:
- 1/2 cup whole raw hazelnuts (or nuts of your choice)
- 8 cups roughly chopped arugula
- 2 Bosc pears, sliced
- 1/4 cup dried currants, raisins, or dried cranberries
Instructions
- Preheat oven to 350°F. Place hazelnuts on a large baking sheet in a single layer.
- Roast for 10 minutes. Remove from oven and allow to cool completely.
- Once cooled, rub skins off of hazelnuts. With a knife or food processor, coarsely chop roasted hazelnuts and set aside.
- While hazelnuts are roasting, start making the fried goat cheese by placing breadcrumbs in a shallow bowl. Cut goat cheese into 8 slices.
- Press goat cheese slices into panko to cover both sides. Roll edges in panko as well, until slices are fully covered in breadcrumbs.
- Place on a small baking sheet and place in the freezer for 15 minutes.
- While goat cheese slices are in the freezer, assemble salad by placing 2 cups of roughly chopped arugula in each bowl. Top with pear slices, currants, and chopped roasted hazelnuts.
- Next, make the dressing by whisking apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper together in a small bowl. Drizzle in olive oil in a thin stream while whisking constantly, until combined. Set aside.
- Heat avocado oil in a medium-sized skillet over medium-high heat. Add goat cheese slices and fry for 2 minutes per side, or until browned. Transfer to a plate lined with paper towels to drain.
- Place two pieces of fried goat cheese on top of each salad, drizzle dressing on top, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vegetarian
Keywords: arugula, salad, maple, goat cheese, pear, hazelnut