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 thin

 

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. 

Now make your dressing. In a small jar add the olive oil, balsamic, honey, Dijon, salt and pepper. Mix well. 

Heat your oil on the stove. Fry the balls until golden brown. While they are frying assemble your salad. In a salad bowl put the arugula, fennel, sliced almond, red onions and strawberries. Mix in the dressing. Top with the warm goat cheese balls and serve. 

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