Goat Cheese Truffles with Peperonata

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 red bell peppers, cut into thin strips
• 2 yellow bell peppers, cut into thin strips
• 1/4 cup sherry vinegar
• Salt and freshly ground pepper
• 1 1/2 pounds arugula, large stems discarded
• 2 tablespoons fresh lemon juice
• 1 pound mild soft goat cheese, at room temperature
• 2 tablespoons fennel pollen or crushed fennel seeds (see Note)
• 2 tablespoons poppy seeds
• 2 tablespoons sweet paprika
• Eight 1/2-inch-thick slices Italian peasant bread, grilled or toasted

1. In a skillet, heat 1/4 cup of the olive oil.
2. Add the peppers and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes.
3. Add the vinegar and cook over low heat until the peppers are tender, about 10 minutes.
4. Season with salt and pepper and transfer to a bowl.
5. Prepare a bowl of ice water.
6. In a pot of boiling water, blanch the arugula until wilted, about 10 seconds.
7. Transfer to the ice water to chill.
8. Drain the arugula and gently squeeze it dry; chop coarsely.
9. In a small bowl, combine the lemon juice with the remaining 1/4 cup of olive oil.
10. Season with salt and pepper.
11. Put the goat cheese in a bowl; season with salt and pepper.
12. Using a tablespoon, scoop up the cheese and roll it into 24 balls.
13. Put the fennel seeds, poppy seeds and paprika in bowls.
14. Roll 8 cheese balls in the fennel seeds, 8 in the poppy seeds and 8 in the paprika.
15. To serve, mound the arugula on 8 plates and top with the bell peppers.
16. Place one of each kind of goat cheese truffle on top of the arugula and drizzle with olive oil.
17. Place a slice of the bread next to the arugula and serve.

extravirgin olive oil, red bell peppers, yellow bell peppers, sherry vinegar, salt, arugula, lemon juice, goat cheese, fennel pollen, poppy seeds, sweet paprika, italian peasant bread

Taken from www.foodandwine.com/recipes/goat-cheese-truffles-with-peperonata (may not work)