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Photo of Summer salad with air-fried goat cheese balls by WW

Summer salad with air-fried goat cheese balls

6
Points®
Total Time
45 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
When nectarines and plums are at their sweetest, juiciest, most fragrant peak, they turn a simple salad into a moment. But then when you top that salad with warm, crunchy-on-the-outside, soft-on-the-inside air-fried goat cheese balls, that salad hits superstar status. You’ll need to roll the goat cheese into small balls and pop them in the freezer for at least 30 minutes; this is a crucial step that keeps the cheese intact as it air-fries. Feel free to change up the fruit if you’d like; peaches and cherries would also be great.

Ingredients

Cooking spray

4 spray(s)

Semisoft goat cheese

3 oz

All-purpose flour

1 Tbsp

Egg

1 item(s), large

Panko breadcrumbs

¼ cup(s)

Arugula

5 oz

Red onion

⅓ cup(s), sliced, thinly vertically sliced

Nectarine

1 medium, pitted and cut into thin wedges

Plum

1 item(s), medium, pitted and cut into thin wedges

Light balsamic dressing

6 Tbsp

Instructions

  1. Divide the goat cheese into 4 equal portions; divide each portion into 4 pieces to make 16 total. Roll each portion into a ball. Place the balls on a plate lined with plastic wrap or wax paper; place in freezer for at least 30 minutes.
  2. Place flour in a small bowl. Place egg in a small bowl and whisk with 1 tsp water. Place panko in a small shallow bowl. Roll each cheese ball in flour and then dip in egg, turning to coat; dredge with panko.
  3. Preheat an air fryer, if necessary, to 400°F. Line the air-fryer basket with parchment paper. Arrange the coated cheese balls in the basket. Air-fry until golden brown and crisp, 5 to 7 minutes.
  4. Meanwhile, in a large bowl, combine the arugula, onion, nectarine, and plum. Drizzle the dressing over the salad and toss gently to coat. Top salad with warm goat cheese balls.
  5. Serving size: 1 ¾ cups salad and 4 goat cheese balls

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