Mixed Green, Dried Cranberry, Garbanzo and Sunflower Seed Salad with Pomegranate Poppyseed Dressing

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• 2 tablespoons pomegranate juice
• 1 tablespoons olive oil
• 2 teaspoons sugar
• 1 tablespoon real mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon Kosher salt
• 1 teaspoon poppyseeds
• 4 ounces goat cheese
• 2 tablespoons flour
• 1 egg, beaten
• ¼ cup panko crumbs (Asian food aisle)
• ¼ teaspoon Kosher salt
• A few grinds of freshly ground pepper
• 2 cups mixed greens
• ½ cup garbanzo beans, drained
• ¼ cup sunflower seeds
• ¼ cup dried cranberries
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1. Combine 2 tablespoons pomegranate juice, 1 tablespoons olive oil, 2 teaspoons sugar, 1 tablespoon real mayonnaise, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon Kosher salt and 1 teaspoon poppyseeds in a small jar with a lid. Cover and shake vigorously until thoroughly combined.
2. Roll goat cheese into balls, about the size of a ping pong ball. Shape into heart shapes with your hands. Set up a breading station with three shallow dishes of flour, egg and panko + salt + pepper. Bread goat cheese in flour, then egg, then crumbs to coat. Repeat to bread remaining balls.
3. Fry in hot peanut oil just until golden. Transfer to paper towels to drain. (*Fry the goat cheese croquettes just before serving to ensure they are at their marvelous melty best.)
4. Combine 2 cups mixed greens, ½ cup garbanzo beans, drained, ¼ cup sunflower seeds, ¼ cup dried cranberries in medium bowl. Toss salad ingredients with dressing until greens are coated with dressing. Serve salad on chilled salad plates. Top each salad with a few Goat Cheese Croquettes.

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Enjoy!