Arugula Salad topped with crispy goat cheese balls is an out of sight salad that is a show stopper. I combine the arugula with sliced fennel, strawberries, red onion and almonds. The flavors here are just amazing. Top with the goat cheese balls and my balsamic vinaigrette and serve. You can pair this salad with some grilled protein like chicken or salmon and you have one fantastic meal.
Arugula with Crispy Goat Cheese Balls, Fennel, Red Onion,
and Sliced Almonds with a Balsamic Vinaigrette
For the Fried Goat Cheese
8 oz. Goat Cheese
1 Cup Club Soda
1 Egg
½ Tsp. Salt
¼ Cup of Cornstarch
¾ Cup All Purpose Flour
3 Cups Panko Bread Crumbs
Oil for Frying
For the Salad
3 Cups Baby Arugula
1 Fennel Bulb – Sliced Thin
3 Tbsp. Sliced Almonds
½ Red Onion Sliced Thin(See our red onion hack to see how to make these less pungent)
6 Fresh Strawberries – Sliced thinly
Balsamic Dressing
½ Extra Virgin Olive Oil
¼ Balsamic Vinegar – Be sure to use high quality)
1 ¼ Tsp. Honey
1 ¼ Tsp. Dijon Mustard
¾ Tsp. Salt
½ Tsp. Pepper
Use a ½ cup of this dressing for the salad and reserve the rest for later use.
Roll the goat cheese into 18 small balls and put on a sheet lined with parchment. Refrigerate for 15 minutes. In the meantime, get your batter ready. In a bowl put the eggs, club soda, salt and mix. Gradually add the cornstarch, and then the flour. In a separate bowl put the Panko breadcrumbs. Remove the balls from the refrigerator. Dip the balls in the eggs mixture and then coat them in the bread crumbs. Repeat this process again with the ball. Roll and put back on the parchment. Do this double batter process for each ball. Once completed put the balls in the freezer for 15 minutes.