pomegranate vinaigrette
½ cup Trinity Fruit Company Juicy Gems® Pomegranate Arils
1 tbsp grated shallot
1 tsp Dijon mustard
¼ cup white wine vinegar
1 tbsp honey
½ tsp salt
½ cup olive oil
salad
½ cup Trinity Fruit Company Juicy Gems® Pomegranate Arils
5 oz bag spring mix salad blend
1 package goat cheese (chèvre)
1 egg, well-beaten
1 cup seasoned Panko breadcrumbs
½ cup olive oil for frying
Flaky salt
Prep Time: 30 min
Cook Time: 5 min
Servings: 4
1 For the pomegranate vinaigrette, in a blender combine shallot, Dijon, vinegar, pomegranate arils, honey, and salt. Blend well while slowly adding the olive oil until well-combined. Cover and chill.
2 Slice cold goat cheese into 1" pieces. Dip each slice into beaten egg then into the Panko breadcrumbs, pressing slightly and coating well on all sides. Place the slices on a plate and set into freezer for 15 minutes.
3 Heat oil in shallow skillet. Add slices to skillet in small batches, frying on each side for 1 minute or until golden brown. Remove to a paper towel-lined plate and sprinkle with a pinch of flaky salt.
4 Arrange salad greens, top with warm goat cheese and drizzle over pomegranate vinaigrette. Finish with fresh pomegranate arils and flaky salt. Enjoy!
To learn more about Trinity Fruit Company, visit www.trinityfruit.com
