Charred Veggie and Fried Goat Cheese Salad | Ruled Me

Name: Charred Veggie and Fried Goat Cheese Salad | Ruled Me
Ingredients: 2 tablespoons poppy seeds; 2 tablespoons sesame seeds; 1 teaspoon onion flakes; 1 teaspoon garlic flakes; 4 ounces goat cheese, cut into 4 ½ in thick medallions; 1 medium red bell pepper, seeds removed, cut into 8 pieces; ½ cup sliced baby portobello mushrooms; 4 cups arugula, divided between two bowls; 1 tablespoon avocado oil

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Charred Veggie and Fried Goat Cheese Salad | Ruled Me

Ingredients

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2 tablespoons poppy seeds2 tablespoons sesame seeds1 teaspoon onion flakes1 teaspoon garlic flakes4 ounces goat cheese, cut into 4 ½ in thick medallions1 medium red bell pepper, seeds removed, cut into 8 pieces½ cup sliced baby portobello mushrooms4 cups arugula, divided between two bowls1 tablespoon avocado oil

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Instructions

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Step 1

Combine the poppy and sesame seeds, onion, and garlic flakes in a small dish.

Step 2

Coat each piece of goat cheese on both sides. Plate and place in the refrigerator until you are ready to fry the cheese.

Step 3

Prepare a skillet with nonstick spray and heat to medium. Char the peppers and mushrooms on both sides, just until the pieces begin to darken and the pepper softens. Add to the bowls of arugula.

Step 4

Place the cold goat cheese in the skillet and fry on each side for about 30 seconds. This melts quickly so be gentle as you flip each piece!

Step 5

Add the cheese to the salad and drizzle with avocado oil. Serve warm!