Baby arugula with panko crusted goat cheese, olives and honey
1 cup panko breadcrumbs
1 goat cheese log, cut into 6 1 ⁄ 2-inch disk
4 tablespoons olive oil
5 cups baby arugula
Warmed honey to drizzle
18 green pitted olives
1 ⁄ 2 cup flour
1 egg white
1 cup panko bread crumbs
Vegetable oil for frying
For olives, pat olives dry with paper towel; roll in flour, then dip in egg wash and roll in bread crumbs to coat. Heat oil in small pot to medium high heat, then working in batches and using a slotted spoon, carefully place olives in oil until golden, about 20 seconds. Remove and drain on paper towel; set aside.
For goat cheese, in a shallow dish, beat egg; in another dish place breadcrumbs; dip goat cheese pieces into egg, then press each side into breadcrumbs. Heat oil in a large skillet to medium high heat; working in batches, fry goat cheese disks until golden, about 1 minute. Drain on paper towel.
To serve, place mound of arugula on each serving plate, top with 1 piece warm goat cheese and 3 olives; drizzle with warmed honey. Serve immediately. Serves 6.