Ingredients
2 (4-ounce) logs plain goat cheese
1 egg white
1 teaspoon water
1/2 cup fresh breadcrumbs
2 tablespoons strawberry jam
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
5 ounces (about 6 cups) arugula
1 cup sliced fresh strawberries
1/3 cup pecan halves, toasted
1 tablespoon butter
1 tablespoon extra-virgin olive oil

 Directions
Slice the goat cheese into twelve 1/2-inch-thick slices (a length of dental floss works well). Combine the egg white and water in a shallow dish and beat until frothy. Place the bread crumbs in a shallow dish. Dip each cheese slice in the egg white mixture; coat with the breadcrumbs, pressing to coat the cheese slices thoroughly. Place the slices on a plate and chill for 30 minutes.

Whisk the strawberry jam, vinegar, salt, pepper, and 1/4 cup olive oil in a small bowl. Pour over the arugula in a large salad bowl and toss well. Divide among four plates and top with the strawberries and pecans.

Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the goat cheese rounds. Cook for 1 minute on each side or until golden brown. Top each salad with three warm rounds. Serve Arugula and Strawberry Salad immediately.