Arugula Salad with Goat Cheese Croutons

This is a wonderful salad/appetizer for a dinner party or a light luncheon.  Serves 6

1 1/2 cups goat cheese
3 tbls sour cream
1/4 cup leeks that you've sauteed in butter
1 1/2 eggs (do your best)
3 tbls milk
1 tsp garlic, minced
3/4 cup flour
1 cup panko bread crumbs (Japanese bread crumbs)
1/4 cup olive oil
4 cups arugula, washed and rinsed
salt and pepper
Italian Dressing of your liking

In a mixing bowl, combine the cheese, sour cream, garlic, and leeks.  Season with salt and pepper.  Form into 1 oz. cakes.  In a small bowl whisk milk with the egg.  Dredge the cakes in flour.  Then dip the cakes in the egg wash, removing any excess.  Dredge in the bread crumbs coating each side completely.  In a sauté pan, heat the olive oil.  Pan fry each cake for 2 minutes on each side until golden and heated thru.  Remove and drain on paper towels.  Season with salt and pepper.  Toss the arugula with Vinergarette and arrange cakes on the greens.