Arugula and Goat Cheese Salad with Vanilla Bean Oil (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 vanilla beans, split and scraped |
4 cups light olive oil |
1 log goat cheese, about 10 ounces |
1 cup chopped toasted pecans |
1 pound arugula leaves, washed and spun-dry |
salt and freshly ground black pepper, to taste |
Directions:
1. In a small saucepan over low heat, heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic. Cool, strain, and store refrigerated.
2. Using either dental floss or a knife dipped in warm water, divide goat cheese log into 8 medallions. Carefully roll in chopped pecans to coat, pressing nuts into cheese so that they adhere. Set aside until ready to assemble the salads.
3. In a large bowl toss arugula with 3 ounces of the vanilla bean oil. Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion.
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