Belgian Endive And Baby Arugula Salad Recipe

Prepare cheese and breading

Remove goat cheese from refrigerator 10–15 minutes before starting so it softens slightly. Line a plate with parchment. In one shallow bowl place the flour, in a second bowl beat the eggs until smooth, and in a third bowl place the panko breadcrumbs mixed with smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper.

Form croquettes

Using a spoon or small ice cream scoop, portion the goat cheese into 6–8 even mounds (about 1.25 oz–1.5 oz each). Shape each mound quickly into a compact cylinder or oval with slightly damp hands to prevent sticking.

Breading

Dredge each cheese piece first in flour (shake off excess), then dip into beaten egg, then coat thoroughly with the panko mixture, pressing gently so crumbs adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Cook

Heat a nonstick skillet over medium heat and add 2 tbs unsalted butter (or neutral oil). When butter is foamy and hot, reduce heat to medium-low and add croquettes; cook 2–3 minutes per side until golden and crisp, turning carefully with a spatula. Total cook time will be 6–8 minutes depending on size. If you prefer, flash-fry in 350°F (175°C) oil for 1–2 minutes until golden. Transfer croquettes to a paper towel–lined plate and keep warm; drizzle with 1 tsp olive oil just before serving to boost gloss.

If using frozen cherries, thaw and drain. Place 1 cup pitted cherries in a blender or small food processor with 2 tbs sherry vinegar (or red wine vinegar), 1 tsp honey, 1 minced shallot, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to a coarse purée.

With the blender running on low, drizzle in 3 tbs extra virgin olive oil until the dressing emulsifies. If the vinaigrette is too thick, add up to 1 tbs water to reach a pourable consistency. Taste and adjust seasoning—add a little more vinegar or honey to balance sweetness and acidity.

Strain the vinaigrette through a fine sieve if you prefer a smooth dressing; otherwise leave slightly textured for visual interest. Chill briefly while assembling salad if desired.

Prepare the vegetables: Trim the root end of each Belgian endive, separate leaves and rinse gently, then pat dry. Cut larger endive leaves in half lengthwise if desired. Core and thinly slice the organic pear into 1/8" slices or thin wedges; toss slices immediately with a light sprinkle of lemon juice (optional) to prevent browning.

In a large mixing bowl combine 4 cups baby arugula and the prepared endive leaves. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, then add about half of the cherry vinaigrette (start with 2–3 tbs) and toss gently to coat. Add more dressing to taste but avoid overdressing—the greens should be lightly glossy.

Portion the dressed greens onto 4 plates. Fan pear slices over the salad. Arrange 1–2 warm Spanish goat cheese croquettes on each plate (depending on size) atop the greens so the crisp croquette contrasts with the cool salad.

Finish and garnish: Drizzle a little extra cherry vinaigrette (about 1 tsp per plate) around the plate for presentation if desired, sprinkle microgreens or fresh herbs on top, and grind a touch more black pepper. Serve immediately so croquettes remain crisp.