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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