Cherry Arugula Spinach Salad with Goat Cheese Croutons
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
- 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.
- While cheese is baking, whisk together dressing ingredients.
Arrange arugula, spinach and cherries on 2 plates. Sprinkle with precans and drizzle with dressing. Lay warm cheese croutons over all and serve immediately.