Meal Kit

Crispy Goat Cheese and Arugula Salad

with candied pecans and honey vinaigrette

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Pecans), Milk, Eggs, Wheat

  • Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
  • 4 oz. Baby Arugula
  • Info
    3 fl. oz. Liquid Egg
  • 3 oz. Grape Tomatoes
  • Info
    ⅔ cup Panko Breadcrumbs
  • Info
    1 oz. Pecan Halves
  • Info
    ⅗ oz. Butter
  • 3 tsp. Sugar
  • ½ fl. oz. Honey
  • ½ fl. oz. White Wine Vinegar
  • Info
    1 Ciabatta Bread Roll
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Slice ciabatta into six crostini. Halve grape tomatoes.

  2. 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 1.5" 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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