Arugula Salad With Sun-dried Tomatoes, Mushrooms, Fried Goat Cheese Balls, and a Balsamic Glaze
A simple salad that's taken to a new level with the addition of fried herbed goat cheese balls
Servings 6 people
Ingredients
For the Fried Goat Cheese Balls
- 8 oz Goat Cheese
- 1/2 tbsp Rosemary (finely chopped)
- 1/2 tbsp Thyme (finely chopped)
- 1/2 tbsp Oregano (finely chopped)
- 1 tbsp Basil (finely chopped)
- 1 tbsp Parsley (finely chopped)
- Oil (for frying)
- 1 Egg
- 2 tbsp Water
- 1/3 cup Flour
- 2/3 cup Panko Breadcrumbs
For the Salad
- 1 1/4 cup Walnuts (shelled)
- 4 oz Pancetta (diced)
- 8 oz Cremini Mushrooms (quartered)
- 1/2 Red Onion (thinly sliced and submerged in water)
- 1 cup Sun-dried Tomatoes (sliced)
- 5 oz Arugula
For the Balsamic Glaze
- 3/4 cup Balsamic Vinegar
Instructions
For the Fried Goat Cheese Balls
- Let the goat cheese sit out for 30 minutes or until it has softened.
- When the goat cheese has softened, add in the rosemary, thyme, oregano, basil, parsley, and goat cheese into a bowl. Mix the herbs and the goat cheese together until everything has been incorporated. Place the goat cheese mixture in the fridge for 30 minutes to solidify.
- In the meantime, set up a standard breading procedure. Place the flour in one dish. In a second dish, mix together the egg and 2 tbsp of water with a fork or whisk. Place the panko in another dish.
- Begin heating your oil to 350˚F in a fryer or in a pot over medium-high heat. You want enough oil so that it's 1 inch deep. If you are doing this over the stovetop and do not have a thermometer, you can take a wooden utensil (ie: chopstick, skewer, spoon) and place it in the oil. If the oil begins to bubble around the wooden utensil, your oil is ready!
- After the goat cheese mixture has solidified, roll it into 1/2 tbsp size balls. Coat the balls in the flour and shake off any excess flour. Then, dip the balls into the egg wash mixture until the egg has absorbed the flour. Allow any excess egg wash to drip off before placing the balls into the panko breadcrumb dish. Roll the balls in the breadcrumbs until the exterior is completely covered.
- Carefully add the balls into the heated oil. Be sure to fry only a few at a time, not overcrowding your pan. Fry the goat cheese balls until the breadcrumbs have turned golden brown. This will take about 30-45 seconds. When the goat cheese balls are ready, remove them from the oil onto a paper towel lined plate or sheet tray. Sprinkle them with salt.
For the Balsamic Glaze
- Place the balsamic vinegar into a small sauce pot.
- Bring the vinegar to a boil over medium-high heat.
- Once the vinegar had boiled, reduce the heat to low so that the vinegar is simmering or lightly bubbling.
- Allow the vinegar to simmer for 15-20 minutes. Use a rubber spatula to gently stir the vinegar every 5 minutes. Pay close attention to the vinegar when it reaches the final minutes, as it can burn very quickly.
- To know when the vinegar has reduced enough, dip a metal spoon into the vinegar. Blow on the spoon until the vinegar has cooled slightly. The vinegar should be tacky and viscous enough to coat the spoon. You should be able to run a finger through the vinegar and have it maintain its form. Transfer the vinegar into a bowl and set aside to cool.
For the Salad
- Toast the walnuts in a pan over medium heat. Be sure to stir the walnuts frequently to prevent them from burning. Remove the walnuts from the pan when their oils have been released and have a toasted nutty aroma, about 3-5 minutes.
- Add the pancetta into a pan over medium heat. Cook the pancetta until the fat renders and they have become crispy. Be careful because the oil will splatter! When the pancetta has crisped, use a slotted spoon to transfer the pancetta to a paper towel lined dish.
- Remove the fat rendered from the pancetta from the pan until there is 1 1/2 tbsp of fat left. Add in the quartered mushrooms and sauté over medium high heat. Season the mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Cook until the mushrooms have browned and are no longer releasing moisture. When the mushrooms are done, remove them from the pan to cool.
- To assemble the salad, place the arugula into your serving dish. Layer the walnuts, pancetta, mushrooms, sun-dried tomatoes, and sliced red onions on top. Then nestle the fried goat cheese balls onto the salad. Serve alongside the balsamic glaze and enjoy!