Cherry Arugula Spinach Salad with Goat Cheese Croutons

  in Recipes, Salads, Vegetarian

Fresh, local arugula and spinach, enough for 2 large servings
1 cup fresh, local cherries, pitted
1/4 cup pecan pieces, lightly toasted
1 3 oz. log goat cheese
1/3 cup bread crumbs or almond meal
fresh cracked pepper
1 egg, beaten
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
sea salt and pepper to taste
finely chopped parsley

  1. Heat oven to 400 degrees. Slice the goat cheese into 1/4 inch rounds. (The colder the cheese the easier it will be to slice.) Mix bread crumbs with fresh cracked pepper in a small bowl. Dip goat cheese slices into beaten egg and dredge in bread crumbs. Lay on a baking sheet sprayed with cooking spray. Lightly spray all the coated pieces. Bake for 15 minutes.
  2. While cheese is baking, whisk together dressing ingredients.
  3. Arrange arugula, spinach and cherries on 2 plates. Sprinkle with precans and drizzle with dressing. Lay warm cheese croutons over all and serve immediately.