Goat Cheese Croutons on Arugula with Preserved Lemon & Honey Dressing

  • Photo and Recipe courtesy of <a href='http://foodformyfamily.com/' target='_blank'>Food for My Family</a>, Shaina Olmanson
  • Yield: 4 salads


    For the Dressing:

  • 3 tablespoons lemon juice
  • 2 tablespoons preserved lemon rind, finely chopped
  • 1 tbsp. honey
  • 1 clove garlic, finely minced
  • 1/2 tsp. kosher salt
  • 1/4 c. olive oil
  • For the Goat Cheese Croutons:

  • 4 ounces goat cheese log
  • 3 tablespoons flour
  • 1 egg lightly beaten
  • 1/2 c. panko bread crumbs
  • 1 tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt
  • 1/4 c. olive oil
  • For the Salad:

  • 4 cups arugula
  • 1 tbsp. preserved lemon rind, thinly sliced


  • To make dressing, combine the lemon juice, preserved lemon rind, honey, garlic and salt. Mix to combine. Slowly whisk in oil. Set aside.
  • To prepare goat cheese croutons, slice the goat cheese into 1/2&quot; discs. Cut each disc in half and gently pat into smaller discs. Place flour in one bowl, egg in another bowl and combine panko, thyme and salt in a third bowl. Dip each ring into flour to coat, then into egg wash and lastly into bread crumbs, patting lightly to attach crumbs if necessary.
  • Heat oil over medium-high heat in medium saucepan. Once oil is hot, place 3 discs at a time in oil. Cook for 1-2 minutes per side, until deep golden brown.
  • Remove from oil and set atop plated arugula leaves. Sprinkle with lemon rind pieces and dress with preserved lemon and honey vinaigrette. Serve while goat cheese is still warm.&nbsp;