Blueberry, Pear, Arugula Salad with Goat Cheese Medallions

A few weekends ago when we started getting the first few days of real fall weather, we decided to have one of the last meals on the back deck. Our menu… salad… and not just any salad. Blueberry, Pear, Arugula Salad with Goat Cheese Medallions… Mmmm. Mmmm.

1 to 2 cups arugula, 1/2 cup blueberries, 1/4 cup pecans
Add freshly diced pears
Goat Cheese Medallions

Goat Cheese Medallions

(1) Goat Cheese ‘log’

(2) Eggs (whisked)

1 cup Bread crumbs (mixture of progresso plain and panko breadcrumbs)

Directions:

Roll sliced goat cheese in whisked egg, then in bread crumbs. For a more crunchier ‘crust’ do this process twice.

Place on parchment paper covered baking sheet.

Bake at 375F for 7 minutes

Place warm goat cheese medallions on salad and drizzle with your favorite olive oil or balsamic…
Enjoy!

~thefoodie

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