2 Teaspoons of Dijon Mustard
1 Teaspoon of Honey
2 Tablespoons of Apple Cider Vinegar
¼ Cup of Olive Oil (60 ml)
Salt and Pepper to taste
In a small bowl whisk together the mustard, honey and apple cider vinegar. Gradually whisk in the olive oil. Add salt and pepper to taste.
Goat Cheese Croutons
4 ounces of Goat Cheese
1/4 Cup of AP Flour (30 grams)
1 Whole Beaten Egg
1/2 Cup of Flavored Bread Crumbs
To make the heart shaped croutons, roll the goat cheese between 2 pieces of parchment paper to a thickness of 1/2”. Place in the freezer for about 10-15 minutes.
Remove the top piece of parchment paper. Using a 2-3” heart shaped cookie cutter that has been coated in olive oil inside and out, cut the heart shape. Be very gentle when pushing the goat cheese out of the cookie cutter. You might need to flour your fingers. I like to use pam olive oil spray. You can spray it on a piece of paper toweling and apply to the dutter or spray directly on the cutter.
Place the cut out cheese in the fridge. You can use the extra cheese to crumble into another salad,
Place the flour, egg and bread crumbs in three separate dishes or bowls. Coat the goat cheese in the flour, then dip in the egg and then coat in bread crumbs. Place in the freezer until solid. This will prevent the cheese from oozing out and falling apart when frying.
In a small skillet, I like to use a non-stick one for this, just cover the bottom with olive oil and heat to medium. Place the goat cheese into the pan and lightly brown on one side, flip and brown on the other side. You will want to do this quickly so the crouton retains its shape. Set on a plate.
4 cups of loosely packed Baby arugula
1/4 Cup of thinly sliced Fresh Fennel
1/4 thinly sliced Granny Smith Apple
1 Blood Orange cut into supremes
2 Tablespoons of Chopped Pistachios
Combine the arugula, fennel and apple and toss with the vinaigrette.
Place on a serving platter. Arrange the blood orange supremes on top and sprinkle with pistachios.
Lay the goat cheese croutons on top.