Gallery

Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
15 mins
cook:
13 mins
total:
28 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

522 calories; fat 37g; saturated fat 12g; protein 18g; carbohydrates 35g; fiber 5g; cholesterol 80mg; sodium 492mg.
Advertisement
Advertisement