Arugula Salad With Goat Cheese Recipe

Arugula is one of the healing herbs that can be added to various dishes with its aromatic smell and taste, which is generally used in salads in Turkish cuisine. It is recommended to consume the arugula plant raw, which also plays a leading role in diet menus. Add color to your dinner table by combining this very useful greenery with crispy goat cheese balls and creating an explosion of flavor. Bon Appetit!

Ingredients:

For 4 people

🕐 Preparation: 15 min. 🕐 Cooking: 10 min.


Arugula (Leaf)	1	Bunch
Goat Cheese	150	Grams
Fresh Thyme	2	Sprig
Fresh Rosemary	2	Sprig
Parsley	1/4	Bunch
Walnut	1	Half Cup
Pine Nut	1/2	Tbsp
Dried Tomatoes	5	Qty
Balsamic Vinegar	1	Tbsp
Olive Oil	2	Tbsp


Panko (Breadcrumbs)	2	Tbsp
Egg	1	Qty
Flour	1	Tbsp

For the Roast:
	Sunflower Oil	1	Cup

Instructions:

Mash the cheese thoroughly with a fork in a deep bowl. Take walnut-sized pieces of cheese and roll them into balls in your palm.
For the pancake, beat an egg in a bowl. Put the flour on a separate flat plate and the panko (or breadcrumbs) on another plate. Heat the oil in a deep pan. Dip the cheese balls first in flour, then in the egg, and finally in the panko, fry until golden brown and remove on a paper towel.
Wash and dry the greens in plenty of water. Chop it up with your hands and put it in a large bowl. Chop the walnuts coarsely and add them to the salad. Rinse the dried tomatoes and chop coarsely.
Mix all the ingredients and transfer to the serving plate. Serve the salad on which you drizzle balsamic vinegar and olive oil with warm cheese balls. Bon Appetit!

Salad

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