Arugula Salad with Goat Cheese Medallions - J. Cage Cellars

Ingredients

• 1/3 Pine nuts or sliced Almonds
• 1/3 cup Currants
• 3 tablespoons extra-virgin Olive oil
• 1 tablespoon White Wine vinegar
• 9 to 10 ounces (about 9 cups) small, tender Arugula leaves or salad mix, rinsed and drained
• 1 to 3 logs (11 to 12 oz. total) fresh Chévre (goat) cheese, cut into 8 to 10 equal rounds
• 1/4 cup water
• 1 egg, beaten and mixed well with the water
• 1/2 bunch Chives, finely chopped
• 1 cup Panko
• Salt and pepper