Grapefruit and Fried Goat Cheese Salad

Grapefruit and Fried Goat Cheese Salad

This salad was inspired at the bar one of our favorite local restaurants, Bolsa.  They have a very creative bar menu, and on this night were offering a drink with grapefruit, arugula and peppercorns.  We thought it would make an interesting salad.  The result is below.

Ingredients:

Arugula – ½ of 4 ounce package

1 grapefruit
½ lb goat cheese
Bread Crumbs
1 egg, beaten
Canola Oil
Dressing:
1 Meyer lemon, juiced
1 tablespoon Mirin
Pinch of salt

Directions:

Supreme the grapefruit.  Cut the supremes in half and set aside in a bowl. http://chefinyou.com/2010/01/how-to-supreme-fruits/

Fried Goat Cheese Balls:
Form the goat cheese into 1.5” balls. Dredge thru egg.  Coat in bread crumbs. Fry in canola oil until golden brown.  Remove from oil and set on cooling rack.  We were able to make 10.





Dressing:
Wisk together lemon juice, mirin and salt.

Combine arugula and grapefruit supremes, toss with dressing.  We only used about half the dressing. Plate and add fried goat cheese balls.

Cost (everything bought at Central Market):

Arugula - $3.49/2 = $1.75
1 grapefruit - $1.93
½ lb goat cheese - $4.29
1 Meyer lemon, juiced - $0.93
On Hand - $1.00
1 tablespoon Mirin
Bread Crumbs
1 egg, beaten
Canola Oil


Salt
Total:  $9.90.
Per serving: $4.95

Served alongside lamb chops, and no leftovers to speak of.  We were really happy with the recipe as is, but pancetta would probably be a good addition.