2 oz. Goat Cheese, cold (You want your goat cheese to be really cold before toasting. I put mine in the freezer for a few minutes)
1 Egg White
3 Tablespoons Almond Flour
Dressing:
2 Tablespoons Red Wine Vinegar
Juice of 1 Lemon
1 Tablespoon of Honey
Salt and Pepper to Taste
Instructions
Warm a small skillet over medium heat and coat with cooking spray.
Lightly season the almond flour with salt and pepper. Cut the cold goat cheese into slices, and dip in egg white, then into the seasoned almond flour. Shake off the excess, and place into warm skillet.
Toast goat cheese for ~1 minute per side until golden brown, but not melted.
Divide the arugula, figs and walnuts between two plates and top with toasted goat cheese.
To prepare the dressing, combine all ingredients in a small mason jar with a sealed lid and shake until combined. Serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/arugula-fig-salad/