Crispy Goat Cheese Salad with Peaches and Caramelized Almonds

Caramelized Almonds

• 1 tablespoon (15 ml) sugar
• 1 teaspoon (5 ml) butter
• 1/4 cup (60 ml) slivered almonds

Dressing

• 2 tablespoons (30 ml) vegetable oil
• 1 tablespoon (15 ml) mirin
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) rice vinegar
• Salt and pepper

Crispy Goat Cheese

• 1/4 cup (60 ml) unbleached all-purpose flour
• 2 eggs, lightly beaten
• 1/2 cup (125 ml) breadcrumbs
• 1 small log goat cheese, about 200 g, cut into 8 slices (see note)
• 1/4 cup (60 ml) olive oil
• 2 cups (500 ml) baby arugula
• 2 peaches, ripe but firm, thinly sliced on a mandolin