Here’s the story:
Peppery arugula, paired with homemade creamy balsamic dressing, and topped with fried goat cheese.
Oh, yes.

Fried cheese.
Delicate, slightly tangy, and perfectly creamy
 goat cheese.


What is not to love?
It’s JUST. SO. GOOD.  Do I really NEED to say more?
Just go make it already.
You’ll see.

–1 pkg of Arugula greens
*Note: Arugula is SO easy to grow from seed on your own–
it comes up quick, & can be planted in cool weather too
–Thinly sliced white onion
–Grape tomatoes, halved
–Handful of walnut halves
–Handful of Dried Cranberries
–Optional: Roasted beets, sliced

–Goat Cheese Medallions (see directions below)
–Homemade Creamy Balsamic Vinaigrette (recipe below)

To Make Goat Cheese Medallions:

–1 log of Montrachet goat cheese (what can I say-it’s just the best of the best)
The white of 2 eggs, + 1 tsp water, whisked together 
**Save one egg yolk for the salad dressing)
3/4 cup or so panko bread crumbs, regular or seasoned
1 Tbsp butter
1 Tbsp olive oil

Slice goat cheese into 1/2 thick rounds. 
You will find it is SO soft, and wants to crumble when you slice it…
Here is the solution: Slice it is with thread or dental floss.
Save yourself a mess–I promise, it works like a charm. 

Now coat the cheese rounds in egg whites, then press lightly into the panko bread crumbs.
Place the medallions on a rack, or a plate ,and place in the freezer for about 10 minutes.   Meanwhile, make the dressing…

Creamy Balsamic Vinaigrette:
Yolk of 1 egg
2 Tbsp. quality balsamic vinegar
1/4 tsp garlic powder
1/4 – 1/2 tsp salt
pepper to taste
pinch of sugar
1/2 cup olive oil

Whisk all ingredients together except the oil. 
Once mixed well, SLOWLY begin adding the olive oil WHILE whisking. 
This will allow everything to emulsify and not separate.
You could also use your food processor if you prefer. 

Set dressing aside, and get ready to fry the cheese (oh yeah).
Remove goat cheese from freezer.
Melt the oil and butter in a non-stick frying pan.
Once it’s nice and hot (just before it begins smoking), add the medallions, 4 or 5 at a time.
DON’T try to peek under every few seconds or you will pull the breading right off. 
Just be patient and then after 45 seconds or so, lift them up and flip over to the other side.
Once sauteed, remove to a plate. 
( I dare you not to eat one)

Assemble salad by tossing the arugula and veggies w/ the dressing–
be careful you don’t overdress the salad (is there anything worse than that?)

Add the medallions, 3 or 4 per plate, on top of the greens.

Serve immediately while that goat cheese is still all melty inside of that crisp, buttery breading.

I suppose it wouldn’t hurt to fry up some
thick-sliced bacon to add to this if you’d like another dimension of flavor.

But you really don’t need to because it is MIGHTY good, just the way it is. 
Those goat cheese medallions are the super-stars of this plate.

Mmm. So stinkin’ good, I tell ya. 

Go release that little gourmet chef you know you have within you,
and give it a try. You won’t be sorry.