Goat Cheese Croutons on Arugula with Preserved Lemon & Honey Dressing

YIELD: 4 salads


For the Dressing:
  • 3 tablespoons lemon juice
  • 2 tablespoons preserved lemon rind, finely chopped
  • 1 tbsp. honey
  • 1 clove garlic, finely minced
  • 1/2 tsp. kosher salt
  • 1/4 c. olive oil
For the Goat Cheese Croutons:
  • 4 ounces goat cheese log
  • 3 tablespoons flour
  • 1 egg lightly beaten
  • 1/2 c. panko bread crumbs
  • 1 tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt
  • 1/4 c. olive oil
For the Salad:
  • 4 cups arugula
  • 1 tbsp. preserved lemon rind, thinly sliced


To make dressing, combine the lemon juice, preserved lemon rind, honey, garlic and salt. Mix to combine. Slowly whisk in oil. Set aside.

To prepare goat cheese croutons, slice the goat cheese into 1/2" discs. Cut each disc in half and gently pat into smaller discs. Place flour in one bowl, egg in another bowl and combine panko, thyme and salt in a third bowl. Dip each ring into flour to coat, then into egg wash and lastly into bread crumbs, patting lightly to attach crumbs if necessary.

Heat oil over medium-high heat in medium saucepan. Once oil is hot, place 3 discs at a time in oil. Cook for 1-2 minutes per side, until deep golden brown.

Remove from oil and set atop plated arugula leaves. Sprinkle with lemon rind pieces and dress with preserved lemon and honey vinaigrette. Serve while goat cheese is still warm.