Charred Veggie & Fried Goat Cheese Salad

Adapted from Ruled Me - Not your ordinary salad.  It's hearty & warm, but still gives you the crunch you crave from veggies.  The bite of a slightly charred bell pepper paired with creamy yet tangy hunks of half melted goat cheese is heavenly.
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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 baby portobello mushrooms, sliced
• 4 cups arugula, divided between two bowls
• 1 tablespoon avocado oil

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INSTRUCTIONS​

1. Combine the poppy and sesame seeds, onion, and garlic flakes in a small dish.
2. Coat each piece of goat cheese on both sides. Plate and place in the refrigerator until you are ready to fry the cheese.
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.  
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! 
5. Add the cheese to the salad and drizzle with avocado oil. Serve warm!

Check out Ruled Me for more recipes

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