The recipe is below, but my one adjustment is using creamed honey, decreased by 1 teaspoon.
Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette
4 (4-oz.) goat cheese logs
1/2 cup all purpose flour
1/2 tsp pepper
2 egg whites
1 cup panko
4 tbsp olive oil
2 (5-oz.) containers baby arugula
4 large navel oranges, peeled and sections
Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.
Cook half of goat cheese rounds in 2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.
- Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.
Pomegranate Vinaigrette
1 1/2 cups pomegranate juice
1/3 cup olive oil
5 tsp honey
1 tbsp white wine vinegar
1 tsp Dijon mustard
1/4 tsp pepper
1/8 tsp salt
Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.
