Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Cook Time
13 Mins
Yield
Serves 4

How to Make It

Step 1

Preheat oven to 350ºF. Spread walnuts on a baking sheet. Bake until toasted and fragrant, 8 to 10 minutes, shaking pan occasionally. Transfer to a bowl to cool.

Step 2

In a small bowl, whisk olive oil, vinegar, mustard and 1/2 tsp. salt. Place egg in a shallow bowl. Place panko in another shallow bowl.

Step 3

Line baking sheet with parchment. Slice goat cheese log into 8 rounds. Dip rounds into egg, then into panko to coat. Place on baking sheet and freeze for about 5 minutes. Warm oil in a medium skillet over medium-high heat until hot. Reduce heat to medium. Cook goat cheese rounds, turning once, until panko is golden, about 3 minutes total. Transfer to a plate lined with paper towels.

Step 4

Toss kale and pear with dressing and divide among 4 plates. Top each with 2 goat cheese rounds. Sprinkle with walnuts and pomegranate seeds and serve.

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