Arugula + Goat Cheese Fritter Salad

Not only are the goat cheese fritters bomb in this salad, the homemade apple sauce adds a touch of sweetness and tartness. Tossed with arugula and apples to bring a refreshing crunch to the party. This salad is a symphony of textures and tastes that will delight your senses with every bite!

These goat cheese fritters though 👌– golden and crispy on the outside, creamy and decadent on the inside. They are little nuggets of goodness, fried to perfection and ready to take your salad game to a whole new level. Being that goat cheese is one of the two cheeses I eat, these fritters become regulars in my house!

So whether you're looking to impress your guests at your next soirée or simply craving a restaurant-worthy salad experience at home, our Arugula Salad + Goat Cheese Fritters are sure to hit the spot. 🥗🧀🍎

Arugula Salad + Goat Cheese Fritters 

2 servings 

Ingredients

Fritters

1 cup all purpose flour, seasoned with salt & pepper 

2 large eggs 

1/2 cup panko bread crumbs

1 small log of goat cheese, cut into 1/4 inch slices

2 cups avocado oil, for frying

Dressing 

1/4 cup pomegranate molasses

3 tablespoons red wine vinegar

3/4 cup extra virgin olive oil

Pinch of salt 

Apple Sauce

2 green apples, peeled, cut into wedges

2 tablespoons butter or avocado oil

Salad

2 green apples, cut into julienne 

4 cups arugula leaves

1 lemon, juice

Pomegranate arils, for garnish

Procedure: 

1. Place seasoned flour in a shallow bowl. Lightly beat the eggs in another shallow bowl. Place the breadcrumbs in another shallow. 

2. Dredge each slice of the goat cheese first in flour, then the eggs, then breadcrumbs. Set the cheese slices aside on a wire rack.

3. Meanwhile start making apple sauce: In a small saucepan, warm the butter or oil over medium high heat and add the apples and cook for about 2 minutes. Add 1/4 cup of water and cook until the apples are tender, about 5 minutes. Remove from the heat and puree in a blender, food processor, or using an immersion blender until smooth. 

4. Make the dressing: In a separate bowl, combine the pomegranate molasses and vinegar, whisk together. Then slowly whisk in the olive oil and set aside.

5. Line a plate with a paper towel then heat up a large pan over medium high heat with the frying oil.

6. Fry the goat cheese sliced until golden brown for about 30 seconds-1 minute on each side or until golden brown, place on a paper towel lined plate.  

7. In a bowl, combine the julienned apples with the arugula and lemon juice.

8. To serve, spoon the apple sauce in the center of each plate and top with some of the arugula mixture. Top with goat cheese fritter,  pomegranate vinaigrette and garnish with pomegranate arils.