Fried Goat Cheese, Pear And Kale Salad

• 1/4 cup chopped walnuts
• 3 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• Salt
• 1 large egg, lightly beaten
• 2/3 cup panko
• 6 ounces goat cheese
• 2 tablespoons vegetable oil
• 1 5-oz. box baby kale (about 8 cups)
• 1 firm but ripe pear, cored and thinly sliced
• 1/4 cup pomegranate seeds or dried cranberries

1. Preheat oven to 350u0b0F. Spread walnuts on a baking sheet. Bake until toasted and fragrant, 8 to 10 minutes, shaking pan occasionally. Transfer to a bowl to cool.
2. In a small bowl, whisk olive oil, vinegar, mustard and 1/2 tsp. salt. Place egg in a shallow bowl. Place panko in another shallow bowl.
3. Line baking sheet with parchment. Slice goat cheese log into 8 rounds. Dip rounds into egg, then into panko to coat. Place on baking sheet and freeze for about 5 minutes. Warm oil in a medium skillet over medium-high heat until hot. Reduce heat to medium. Cook goat cheese rounds, turning once, until panko is golden, about 3 minutes total. Transfer to a plate lined with paper towels.
4. Toss kale and pear with dressing and divide among 4 plates. Top each with 2 goat cheese rounds. Sprinkle with walnuts and pomegranate seeds and serve.

walnuts, olive oil, cider vinegar, mustard, salt, egg, goat cheese, vegetable oil, baby kale, pear, pomegranate seeds

Taken from www.myrecipes.com/recipe/fried-goat-cheese-pear-kale-salad (may not work)