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Makes 4 servings
Photo: Coastal Living

How to Make It

Step 1

Combine vinegar, walnut oil, mustard, shallot, and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and water in a shallow bowl. Combine walnuts and breadcrumbs in a shallow dish. Cut goat cheese into 12, 1/4-inch rounds. Dip in egg mixture, and dredge in walnut mixture. Freeze 30 minutes.

Step 2

Sauté goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown.

Step 3

Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette.

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