6-8 oz. organic arugula
8 air fryer goat cheese balls, recipe follows
3-4 organic apricots, cut in half
1 package package Niman Ranch Uncured Prosciutto
Apricot Champagne Vinaigrette, recipe follows
¼ C bulk candied walnuts
Air Fried Goat Cheese Balls
8 oz. Cervasi Chevre Traditional goat cheese, softened
1 Tbsp. Guenther Apiary Arkansas Hot Honey
1 Tbsp. minced fresh organic rosemary
2 tsp. fresh organic thyme
Pinch of red pepper flakes
Fresh cracked black pepper, to taste
¼ C War Eagle Mill Organic Unbleached All Purpose Flour
2 Happy Egg Co large eggs, beaten
½ C Edward & Sons Organic Panko Breadcrumbs
Apricot Champagne Vinaigrette
3 Tbsp. St. Dalfour Apricot Fruit Spread
2 Tbsp. Napa Valley Naturals Champagne Vinegar
1 Tbsp. fresh organic rosemary, minced
1 tsp. Woodstock Dijon Mustard
½ tsp Frontier Co-op ground ginger
½ tsp fresh cracked black pepper
Pinch of kosher salt
¼ C Riojana Olive Oil
For the goat cheese:
In a bowl, add your goat cheese, honey, rosemary, thyme, red pepper flakes, and cracked black pepper. Mix until thoroughly combined. Roll into 8 balls and place in a freezer safe container. Freeze for a few hours to overnight.
In one bowl add your flour, in another bowl add your beaten eggs, and in your last bowl add your panko breadcrumbs.
Dredge in the flour, then egg, then the Panko. Place back in the freezer for 30 minutes.
When ready to cook, set your air fryer to 400. Spritz the goat cheese balls with cooking spray. Cook for 4-6 minutes, or until golden brown.
*If using the oven, heat to 425. Cook for 5-8 minutes. Make sure to keep an eye on it so they don’t burn.
For the vinaigrette:
In a small bowl, add your apricot preserves, vinegar, rosemary, Dijon, ginger, black pepper, and salt. Whisk to combine.
While whisking, slowly start streaming in olive oil until thoroughly combined.
Taste and adjust seasonings as needed.
For the salad:
On a large platter, add your arugula. Spoon some of your dressing over.
Arrange the goat cheese balls, apricot halves, and prosciutto over the arugula. Spoon more dressing over. Top with candied walnuts. Serve with the remaining dressing on the side.