Crispy Goat Cheese Salad

Preheat the oven to 400°F (200°C).
In a medium bowl, combine the goat cheese and 2 tsp (10 mL) of rub. Mix until the seasoning is well distributed.
Divide the goat cheese mixture into 8 equal portions and shape into small pucks, about 1½" (4 cm) in diameter.
Combine the panko and remaining 1 tsp (5 mL) of rub in a shallow bowl. Place the flour and egg in 2 separate bowls. Dredge each piece of goat cheese in the flour, shaking off any excess. Dip the goat cheese into the beaten egg and then into the panko breadcrumbs, gently pressing the cheese into the breadcrumbs so they stick.
Arrange the coated goat cheese on a nonstick baking sheet in a single layer. You can bake for 15–18 minutes or air-fry for 10–12 minutes at 375°F (190°C).
Meanwhile, whisk the vinaigrette ingredients together and set aside.
When the cheese is done, carefully remove it from the oven and let it cool.
Toss the greens with the walnuts, grapes, apples, and vinaigrette in a large bowl. Divide the salad onto four plates and top each with 2 pieces of cheese. Add chicken, if you’d like.

Ingredient :

Crispy Goat Cheese
10.5 oz. (315 g) plain goat cheese
1 tbsp (15 mL) Three Onion Rub, divided
¼ cup (60 mL) flour
2 eggs, whisked
1 cup (250 mL) panko breadcrumbs
Sweet Onion Vinaigrette
½ cup (125 mL) olive oil
1 tbsp (15 mL) Three Onion Rub
3 tbsp (45 mL) white wine, red wine, or apple cider vinegar
1 tbsp (15 mL) honey
Salad
8 cups (2 L) baby spring mix, spinach, or other greens
1 cup (250 mL) walnuts, coarsely chopped
2 cups (500 mL) grapes, halved
2 small apples, cored and cubed (about 2 cups/500 mL)
Optional topping: 2 cups (500 mL) chopped or shredded chicken