2CupsItalian Parsely - leaves - or to taste - can sub basil
2Heirloom Tomato - sliced in wedges
Pine Nuts to taste
Meyer Lemon Vinaigrette - Approx. 1 3/4 Cup
1/3CupAbout 2 Lemons Meyer Lemon Juice – fresh squeezed
1 1/4CupsExtra Virgin Olive Oil
1/4CupChampagne Vinegar
1Small or 1 Tablespoon Shallot – minced
1CloveGarlic – minced
1TeaspoonDijon Mustard
1TeaspoonMaple Syrup
3/4TeaspoonSea Salt or to taste
Dash Black Pepper
Instructions
Panko
Preheat oven to 250 degrees
Tear the bread into small pieces.
In a food processor, add the torn bread and pulse until it resembles a fine crumb.
Spread out in a thin layer on a parchment-lined baking sheet.
Bake for 10 minutes and stir and evenly spread it out.
Bake for 10 more minutes. If crispy you can remove and let cool completely. If it has any moisture, put it back in until all the moisture is gone. I do 5 minutes at a time.
Meyer Lemon Vinaigrette
Add the mustard, lemon juice and salt to a medium bowl and whisk together.
Whisk in the vinegar and slowly whisk in the olive oil.
Stir in the garlic and shallots.
Goat Cheese
Preheat oven to 375 degrees
Cut the goat cheese into 10 rounds and roll them into a ball.
Place the panko onto a plate and roll the cheese around by pressing into the panko until completely coated.
Place them on a parchment lined baking sheet and bake for 15 minutes or until the balls flatten slightly.
Assembly
While the goat cheese is baking, mix the arugula and parsley together and add to individual plates. Top with tomato wedges and pinenuts. When the goat cheese is finished baking, add them to the salads and serve immediately with the dressing on the side.
Recipe Notes
If the panko crumbs stick together, you can break them apart with your fingers or put them back into the food processor and pulse a few times.