Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

This is one of the best salads I've had in a while.

 The combination of ingredients is perfect.

The crisp and tang from the goat cheese with the sweetness from the dressing and oranges, along with the hit of red onion......fabulous.

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Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

2 (4-oz.) goat cheese logs

1/2 cup all-purpose flour

1/2 teaspoon pepper

2 egg whites

2/3 cup panko (Japanese breadcrumbs)

3 tablespoons olive oil

Mixed spring greens

1/2 large red onion, thinly sliced

2 large navel oranges, peeled and sectioned

Pomegranate Vinaigrette

1 1/2 cups pomegranate juice

1/3 cup olive oil

5 teaspoons honey

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/8 teaspoon salt

Vinaigrette: Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.

For the salad: Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.

Cook half of goat cheese rounds in 1 1/2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.

Divide mixed baby greens, orange sections and onion among 4 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Original recipe from Southern Living At Home.