Baby Kale Salad with Fried Goat Cheese & Balsamic Pomegranate Dressing

For the Dressing

• 1 small shallot, minced
• 2 Tbsp Brightland Rapture Balsamic Vinegar
• 2 Tbsp pomegranate molasses
• ⅓ cup Brightland Alive Extra Virgin Olive Oil
• Salt and black pepper, to taste

For the Fried Goat Cheese

• 1/2 cup flour
• 1 egg
• 1 cup panko breadcrumbs
• 1/2 tsp onion powder
• 1/2 tsp aleppo pepper
• 1/2 tsp dried oregano
• 1/2 tsp nigella seeds
• Salt and black pepper, to taste
• 10 ounce log chèvre goat cheese, sliced into 1/2 inch thick rounds
• 1/4 cup olive oil, for frying

For the Salad

• 5 ounces baby kale
• 1 large apple, sliced thinly in half moons

1. Combine the shallot, Rapture vinegar, pomegranate molasses, Alive olive oil, salt, and pepper in a small bowl. Whisk until emulsified.
2. Set up a dredging station. Place flour in a dish and season with salt and pepper. In another dish, beat the egg with 1/4 cup of water and season with salt and pepper. Place panko breadcrumbs in a third dish with onion powder, aleppo pepper, oregano, nigella seeds, salt, and pepper — mix until combined.
3. Coat the goat cheese rounds in the flour, then the egg mixture, then the panko breadcrumbs — making sure each piece is breaded evenly. Repeat for remaining rounds.
4. Heat a pan over medium-high heat with olive oil.
5. Fry the goat cheese rounds until golden brown and crisp, about 2-3 minutes per side.
6. Lay the baby kale on a large platter and top with sliced apples.
7. Spoon the dressing evenly over the salad into all the layers.
8. Top with the warm crispy goat cheese rounds and serve immediately.