Baby Arugula with Tomatoes and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rich, salty goat cheese is the perfect foil for Rosso Bruno tomatoes. For appetizer servings, make half as many goat cheese rounds and use one on each salad. Ingredients:
1/4 cup sherry vinegar |
1/4 cup walnut or olive oil |
1/4 teaspoon dijon mustard |
1 shallot, minced |
3 tablespoons olive oil, divided |
1 large egg, lightly beaten |
1 teaspoon water |
1/4 cup toasted walnuts, finely chopped |
2 tablespoons fine, dry breadcrumbs |
1 11-ounce package goat cheese |
4 rosso bruno tomatoes, sliced or cut into wedges |
3 cups baby arugula |
Directions:
1. Combine vinegar, walnut oil, mustard, shallot, and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and water in a shallow bowl. Combine walnuts and breadcrumbs in a shallow dish. Cut goat cheese into 12, 1/4-inch rounds. Dip in egg mixture, and dredge in walnut mixture. Freeze 30 minutes.
2. Sauté goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown.
3. Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette.
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