Fried Goat Cheese and Arugula Salad

With Ciabatta Crostini, Caramelized Shallots, and Toasted Pecans

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

To make this dish, you'll toss greens in a light citrus dressing and then top it off with tart apples, toasted pecans, and luscious caramelized shallots. Then, add irresistibly crunchy, panko-crusted, pan-fried goat cheese, to fill this dish with a creamy richness. What happens when you make a salad this decadent? All the salad haters suddenly start knocking on your door. (Luckily, they come with quality white wine in-hand.)

In Your Box (serves 2)

  • Info
    4 oz. Goat Cheese Medallion
  • Info
    1 oz. Pecans
  • 1 Granny Smith Apple
  • 1 Lemon
  • ½ fl. oz. White Wine Vinegar
  • 3 oz. Baby Arugula
  • Info
    1 Ciabatta Bread Rolls
  • 1 Shallot
  • Info
    ⅗ oz. Butter
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    2 fl. oz. Liquid Egg

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 2 Small Bowls
  • 1

    Form Cheese and Toast Pecans

    Preheat oven to 375 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Form goat cheese into two even disks about 1" thick and place on a plate in refrigerator. Heat a medium pan over medium heat and add pecans. Toast for 4-6 minutes until slightly browned and aromatic. Transfer pecans to plate and set aside.

  • 2

    Prepare the Salad

    Throughly rinse produce and pat dry. Core and thinly slice apple. Quarter lemon into wedges. In a mixing bowl, whisk juice from 1 lemon wedge (you only need ¼ of it for this recipe, but can use more as desired), 2 Tbsp. olive oil, and vinegar. Just before serving, add arugula and toss until evenly coated in the dressing.

  • 3

    Toast Crostini & Caramelize Shallots

    Slice ciabatta into 6 pieces and lay on prepared baking sheet. Brush with 1 Tbsp. olive oil and dust with salt and pepper. Place in oven for 6-8 minutes, until golden brown and crusty. Peel and thinly slice shallots. In the same pan you used to toast pecans, melt butter over medium-low heat. Add shallots and cook until golden brown, stirring occasionally, about 5-7 minutes. Transfer shallots to plate and set aside. Wipe out pan.

  • 4

    Bread the Goat Cheese

    Mix panko and a pinch of salt and pepper together in a bowl. Pour the liquid egg into another bowl. Dredge each goat cheese disk evenly in the panko, coat in liquid egg, then place back into panko to thoroughly crust.

  • 5

    Fry the Goat Cheese

    Heat 1 tsp. olive oil over medium heat in the same pan you used to caramelize shallots. Pan-fry each side of goat cheese disks until golden brown, about 6-8 minutes total.

  • 6

    Plate the Dish

    Add a serving of dressed arugula to a plate or shallow bowl. Top greens with apple slices and pecans. Top salad with fried goat cheese. Top goat cheese with caramelized shallots. Place half the ciabatta crostini on the side. Garnish with pepper.

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