crispy goat cheese over arugula salad with prosciutto and figs

What could possibly be better than crispy-on-the-outside, gooey-melted-inside goat cheese rounds? Why, putting it on top of a salad to excuse it as "healthy", that's what. This recipe from October's Bon Appetit is just pure happiness.

Grocery list (this makes 8 goat cheese rounds, which they suggest is enough for 8 salads): quart fresh figs, 1 lemon, balsamic, white wine vinegar, fresh basil, sugar, olive oil, 1 log goat cheese (11 oz), 1 c panko, 1 egg, arugula, 3 oz thinly sliced prosciutto, honey.



Don't be intimidated by the vinaigrette; it only takes a few minutes. If you don't want the hassle of cooking the figs, you can get fig paste or jam that would probably work. Stem and quarter 6 large figs, and heat in a small saucepan along with 1/2 cup water.



Simmer over med-low heat for about 5 minutes, mashing with a potato masher until you have a puree. Remove from heat. The recipe says to drain over a strainer, but I didn't have any excess liquid. I just let it cool for a few minutes then picked out the skins - the remaining paste was perfect.



Stir in 1 T fresh lemon juice, 1 T balsamic, 1 T white wine vinegar, 2 T olive oil, pinch of sugar, and 2 tsp chopped basil. Season with salt and pepper.



After trying this recipe, next time I will put the goat cheese in the freezer for 5-10 minutes before slicing - it was messy. Dip each piece of goat cheese in beaten egg first, then coat with panko. Chill on plate for 10 minutes in fridge before frying.



Heat a little olive oil in a skillet over med-high heat, then cook goat cheese for 1-2 minutes per side, till golden. Arrange arugula on plates and lay prosciutto slices over. Quarter the remaining figs and divide over the plates. Place goat cheese on top, drizzle with honey and the vinaigrette.