© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
Decadent pork rind-crusted goat cheese on a bed of arugula (any baby green will work though) and cherry tomatoes tossed in a light honey vinaigrette, scattered with candied pecans.
Slicing the fresh goat cheese can get a little messy, if it crumbles, just press the rounds back into the correct shape before coating with beaten egg and pork rind. The goat cheese cooked in airfryer will come out perfectly crunchy on the outside and warm, creamy on the inside.
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- Cut the goat cheese log into 6 pieces. In a bowl, mix together the ground pork rind and black pepper. Dip each goat cheese slice in the beaten egg, then dredge in the ground pork rind until well-coated. Press gently to help the pork rind stick.
- Place the prepared goat cheese rounds in your airfryer. Cook for 5 minutes at 180C/350F. You can crisp the goat cheese in a skillet with a little of oil over medium heat. Fry each side for 1-2 minute or until golden brown.
- Meanwhile place the pecans, sugar, water, and a pinch of salt in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring constantly, until pecans are sticky, 5 minutes. Allow to cool before breaking into smaller pieces.
- In a large mixing bowl, combine honey, vinegar and honey mustard. Whisk in olive oil. Season to taste with salt and pepper.
- Add vinaigrette to arugula and grape tomatoes. Toss to combine. Taste and add a pinch of salt and pepper. Divide the salad into two plates and add candied pecans and crispy goat cheese.
© 2023 | http://angiesrecipes.blogspot.com
 |
 |
© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
