Crispy Goat Cheese and Arugula Salad

with candied pecans and honey vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian
A note about serious food allergies

Think salad is just a first course? Let this decadent crispy goat cheese salad make you think again. Arugula is tossed in a light vinaigrette, then topped with candied pecans, ciabatta crostini, and of course, panko-crusted goat cheese, the star of the show, which lends a creamy richness to this dish. You know what happens when you serve a salad this decadent? All the salad haters suddenly come knockin’.

In Your Box (serves 2)

  • Info
    4 oz. Goat Cheese
  • Info
    1 Ciabatta Bread Roll
  • 3 oz. Grape Tomatoes
  • Info
    1 oz. Pecan Halves
  • 3 tsp. Sugar
  • Info
    3 fl. oz. Liquid Egg
  • Info
    ⅔ cup Panko Breadcrumbs
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Honey
  • ½ fl. oz. White Wine Vinegar
  • 4 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    858
  • Carbohydrates
    97g
  • Fat
    62g
  • Protein
    35g
  • Sodium
    862mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Slice ciabatta into six crostini. Halve grape tomatoes.

  • Step 2 - Form the Goat Cheese Disks
    2

    Form the Goat Cheese Disks

    Divide goat cheese in half. Using your hands, form each half into a ball. Divide each ball into two disks, about 1½" in diameter. If goat cheese is already in medallions, leave as is. Place disks on a plate and place in freezer at least 15 minutes.

  • Step 3 - Toast Crostini and Make Candied Pecans
    3

    Toast Crostini and Make Candied Pecans

    Arrange ciabatta slices on prepared baking sheet. Brush with 2 tsp. olive oil and sprinkle with a pinch of salt and pepper. Bake until golden brown, 6-8 minutes. Place a medium non-stick pan with pecans, sugar, 2 tsp. water, and a pinch of salt over medium-high heat. Bring to a simmer and cook, stirring constantly, until pecans are sticky, 5 minutes. Carefully transfer to baking sheet next to toasted ciabatta. Allow to cool before breaking into smaller pieces. Wipe pan clean.

  • Step 4 - Bread and Fry Goat Cheese
    4

    Bread and Fry Goat Cheese

    Line a plate with a paper towel. Place liquid egg and panko in two separate bowls or shallow dishes. Season panko with a pinch of salt and pepper. Working in batches, place goat cheese disks in egg, shake off excess, then dip in panko. Be sure to completely coat disks, pressing panko into goat cheese. Heat butter and 2 tsp. olive oil in pan used to cook pecans over medium-high heat. Add breaded goat cheese and cook until golden brown, 2-3 minutes per side. Remove to towel-lined plate.

  • Step 5 - Prepare Vinaigrette
    5

    Prepare Vinaigrette

    In a large mixing bowl, combine honey and vinegar. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add arugula and grape tomatoes to vinaigrette. Toss to combine. Taste and add a pinch of salt and pepper, if desired. Place salad on a plate and add candied pecans, two crispy goat cheese disks, and crostini on the side.