4 ounces goat cheese, sliced into ½-inch thick disks
2 tablespoons butter
Large handful of arugula
Large handful of microgreens
12 figs, cut in half lengthwise
2 ripe pears, cored and thinly sliced
Instructions
Mash the dates in a mortar in pestle to a paste.
Add the vinegar, oil, and salt. Stir until well combined.
Combine the pecans and breadcrumbs in a shallow dish.
Dredge the goat cheese in the nut/breadcrumb mixture, patting firmly.
Heat the butter in a skillet and place the goat cheese gently in the pan, and cook over medium heat for 4-5 minutes, until golden brown. Turn each disk and cook an additional 5 minutes.
While the cheese is cooking, assemble the arugula, micro-greens, figs, and pears on a serving platter.
Place the cheese on top of the salad. Drizzle with date balsamic vinaigrette. Serve cold.
Notes
Being out of Panko, I substituted gluten-free bagel chips for the bread crumbs. I put them with the pecans in a small food processor and pulsed them together.
Recipe by The Gardener Cook at https://www.thegardenercook.com/fig-pear-arugula-and-goat-cheese-salad/