Air-fried goat cheese croquettes on arugula and shaved fennel salad

Cut the bacon into large squares and air fry 10 to 15 minutes until crispy, or 7 to 9 minutes for chewy.

Drain the bacon on a paper towel.

Break up the goat cheese, mix briefly in a bowl and form quenelles with two similar sized spoons.

Season the flour with dried rosemary, thyme, salt and black pepper; coat the quenelles in flour, egg and panko until completely coated.

Air fry about 10 minutes on high until golden brown; cook hot and fast or the cheese may melt out.

Thinly slice the green onion tops and soak in ice water to crisp and curl.

Shave the fennel as thin as possible on a mandolin and put it in the cold water to crisp.

Put the arugula in a large bowl, pat the onions and fennel dry with paper towel, add them and dress with olive oil, salt and pepper.

Reduce balsamic and brown sugar, 10 to 1, to the desired thickness.

Bed the dressed greens in a shallow wide bowl, arrange the croquettes around, top with the bacon lardons and drizzle with balsamic reduction.