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