Fennel and Arugula Salad with Orange Vinaigrette

1/2 cups breadcrumbs
1 1/2 tablespoons Parmesan cheese
1 1/2 tablespoons sesame seeds
1 (4 oz.) goat cheese logs
1 large egg, beaten
3 tablespoons butter
6 cups baby arugula
1 fennel bulb, cleaned and sliced thin
12 pitted Nicoise olives or Cerignola

Combine bread crumbs, parmesan cheese and sesame seeds.

Cut goat cheese log into 4 slices. Dip cheese in egg and dredge in breadcrumbs. Cover and chill for 1 to 2 hours Melt butter in a large skillet over medium heat. Add goat cheese slices and fry for 1 to 2 minutes on each side.

Drain on paper towel

In a medium salad bowl, toss the arugula, fennel and olives.

Orange Blossom Water Vinaigrette:

4 tablespoons olive oil
3 tablespoons canola oil
2 tablespoon sherry wine vinegar
1 tablespoons orange blossom water
1 tablespoon fresh orange juice
1/2 clove garlic, pressed
1/2 teaspoon orange zest
1/4 teaspoon salt
1/8 teaspoon white pepper

Whisk oil, vinegar, orange blossom water, juice , garlic, and zest and let it sit so flavors can marry well.

Pour dressing over arugula and fennel and toss then top with a slice of warm goat cheese.

Janice W. Thomas
Savory Spoon Cooking School
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Savory Spoon Cooking School, All Rights Reserved
12042 Highway 42 • Ellison Bay, WI 54210 • Phone: (920) 854-6600

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