Arugula Salad with Goat Cheese Medallions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/3 cup pine nuts |
1/3 cup currants |
3 tablespoons extra-virgin olive oil |
1 tablespoon white wine vinegar |
9 to 10 ounce (about 9 cups) small, tender arugula leaves or salad mix, rinsed and drained |
1 to 3 logs (11 to 12 oz. total) fresh chèvre (goat) cheese, cut into 8 to 10 equal rounds |
salt and pepper |
Directions:
1. In an 8- to 10-inch nonstick frying pan over medium-high heat, stir nuts often until golden, 3 to 4 minutes. Add currants, stir, and pour mixture into a small bowl.
2. In a wide bowl, mix 2 tablespoons oil and the vinegar. Add arugula leaves and mix to coat. Mound equal portions on salad plates.
3. Pour 1 tablespoon oil into the frying pan and set over medium-high heat. Lay cheese in pan and heat just until warm, 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.
|
|