Arugula Salad with Fried Gorgonzola

• 7 ounces Gorgonzola cheese
• 1 large egg
• 3/4 cup dried bread crumbs
• 1/2 teaspoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• 1/3 cup olive oil, plus more for deep-frying
• Salt and freshly ground black pepper
• 2 (10-ounce) bags of arugula, coarsely torn (about 12 cups)

1. Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally.
2. Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish.
3. Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls.
4. Working in batches, coat the balls with the beaten egg then with the bread crumbs.
5. Arrange the balls on a small baking sheet.
6. Cover and refrigerate until cold, at least 1 hour or overnight.
7. Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend.
8. Gradually whisk in the 1/3 cup of oil.
9. Season the dressing to taste with salt and pepper.
10. Heat 2 inches of oil in a small, heavy saucepan over medium heat.
11. Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds.
12. Using a slotted spoon, transfer the fried balls to paper towels to drain.
13. Toss the arugula in a large bowl with enough dressing to coat the leaves.
14. Season the salad to taste with salt and pepper.
15. Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls.
16. Serve immediately.

gorgonzola cheese, egg, bread crumbs, lemon zest, freshly squeezed lemon juice, garlic, olive oil, salt, arugula

Taken from www.epicurious.com/recipes/food/views/arugula-salad-with-fried-gorgonzola-394249 (may not work)