Arugula Salad With Goat Cheese Medallions Recipe

• 1/3 c. pine nuts
• 1/3 c. currants
• 3 Tbsp. extra-virgin extra virgin olive oil
• 1 Tbsp. white wine vinegar
• 9 ounce small tender arugula leaves - (to 10) rinsed, liquid removed (or possibly salad mix, abt 9 c.)
• 12 ounce fresh chevre (goat) cheese logs cut 8 to 10 rounds Salt to taste Freshly-grnd black pepper to taste

1. In an 8- to 10-inch nonstick frying pan over medium-high heat, stir nuts often till golden brown, 3 to 4 min.
2. Add in currants, stir, and pour mix into a small bowl.
3. In a wide bowl, mix 2 Tbsp.
4. oil and the vinegar.
5. Add in arugula leaves and mix to coat.
6. Mound equal portions on salad plates.
7. Pour 1 Tbsp.
8. oil into the frying pan and set over medium-high heat.
9. Lay cheese in pan and heat just till hot, turning once with a wide spatula, 3/4 to 1 minute total.
10. Set a portion of cheese on each salad.
11. Sprinkle with nuts and currants.
12. Season to taste with salt and pepper.
13. This recipe yields 8 to 10 servings.

nuts, currants, extravirgin extra virgin olive oil, white wine vinegar, arugula, logs

Taken from cookeatshare.com/recipes/arugula-salad-with-goat-cheese-medallions-70057 (may not work)