Another recipe installment

Arugula Salad

You need:

2 - 3 cups arugula, rinsed and drained
4 oz creamy goat cheese
2 eggs
1 1/2 cups fine bread crumbs
1 tbsp EACH
Parsley
Sage
Rosemary
Thyme (yeah, like the Simon and Garfunkel song)
Olive Oil

1. Separate goat cheese into 4 one ounce sections. With hands, shape cheese into medallions, approximately 1/2" - 3/4" thick. Set aside in fridge.
2. In small bowl, beat eggs.
3. In a seperate bowl, combine bread crumbs and herbs.
4. After 5 - 10 minutes remove cheese from fridge.
5. Heat up a small sauce pan or deep fry pan.
6. ONCE PAN IS HEATED, add olive oil. The oil should be about 1" thick. WATCH the oil carefully, do not let it get too hot.
7. Coat each medallion in egg and then transfer to bread crumb mixture. MAKE SURE that the cheese is completly coated. I like to double coat with egg and bread crumbs.
8. Carefully place cheese in oil and allow each side to cook for 1 - 1 1/2 minutes. Be careful when you flip them, they might break.
9. Arrange arugula on salad plates. Each plate should have about 1/2 cup on it.
10. Transfer cheese to a paper towel to absorb the excess oil and then place on arugula.

ENJOY WARM!

I got this recipe from somewhere on the food network. I think it's Jim Croce's wife who started it. I changed it a little, she says to submerge the cheese in oil but frankly, I think that's excessive.