Arugula And Goat Cheese Salad With Vanilla Bean Oil Recipe

• 3 x vanilla beans split, scraped
• 4 c. light extra virgin olive oil
• 1 x goat cheese log - (abt 10 ounce)
• 1 c. minced toasted pecans
• 1 lb arugula leaves washed, spun dry Salt to taste Freshly-grnd black pepper to taste

1. In a small saucepan over low heat, heat vanilla beans and extra virgin olive oil very slowly till warm and vanilla is aromatic.
2. Cold, strain, and store refrigerated.
3. Using either dental floss or possibly a knife dipped in hot water, divide goat cheese log into 8 medallions.
4. Carefully roll in minced pecans to coat, pressing nuts into cheese so which they adhere.
5. Set aside till ready to assemble the salads.
6. In a large bowl toss arugula with 3 ounces of the vanilla bean oil.
7. Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion.
8. This recipe yields 8 servings.

vanilla beans, light extra virgin olive oil, goat cheese, pecans, arugula

Taken from cookeatshare.com/recipes/arugula-and-goat-cheese-salad-with-vanilla-bean-oil-70001 (may not work)