Aphrodisiac Salad

Flavor upon flavor, this salad contains a bright array of fresh, healthy ingredients that contain amazing textures and colors paired so  incredibly together.  Indescribable. This recipe is a crown jewel. Spring mix tossed in a honey-basil-Champagne dressing, dried figs, pomegranate arils, avocado, banana, toasted almonds, and fried cheese coins. 

10 ounces of Spring Mix or other rustic/baby greens
Honey Basil Champagne dressing (recipe to follow)

3-6 dried figs, quartered
1 pomegranate, seeds and juices reserved (or POM brand pomegranate arils)
1 avocado, thily liced
1 banana thinly sliced
1 cup of toasted slivered almonds
1/2 cup of soft cheese spread like Aoulette or Borsin (you can also use goat cheese), divided

For frying the cheese coins:
2 Tbsp. flour
1 raw egg, scrambled
1 cup breadcrumbs like panko
Oil for fying


For the Cheese coin:
(Mise en place: 3 dishes for dredging, paper towel lined plate, slotted spoon)

1. Divide cheese spread into 6 small balls and flatten into disks
2. Using a basic dredging method, dredge cheese in flour, then egg and finally the breadcrumbs.
3. Place the disks on  plate in the refrigerator for about 20 minutes.   
4. Heat oil for frying/sauteing  and fry the cheese disks until lighlty golden brown (I don't like heavily fried food so I saute them in about1/2 inch of olive oil).
5. Drain on a paper towel and set aside

For the Dressing:

3/4 cup Champagne Vinegar
1Tbsp. Dijon mustard
1/4 cup olive oil
1/4 cup  honey
Freshly ground pepper
Pinch of Kosher Salt
1/4 cup fresh sweet basil, chopped

1. In a blender, add all ingredients except the basil.
2. Process until smooth. 
3. Add  basil and pulse only until basil is blended into dressing. 
4. Refrigerate until ready to use.

Assemble the salad:

1.  Toss greens with dressing, using about 1/4 cup to start.
2.  Top with remaining ingredients, arranging them on the salad platter/bowl and finishing with cheese coins.