Grilled Vegetable and Goat Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The nut mix adds crunch and heat, pleasant foils to creamy goat cheese and sweet bell pepper. After grilling the veggies, reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's hash. Ingredients:
1 (1-pound) eggplant, cut into 1/2-inch-thick slices |
1 large red bell pepper, cut into 6 wedges |
cooking spray |
1/2 teaspoon freshly ground black pepper, divided |
4 (1-ounce) slices ciabatta bread |
2 tablespoons sherry vinegar |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
2 cups arugula |
1 1/2 cups grape tomatoes, halved |
1 (5-ounce) package fresh baby spinach |
4 ounces goat cheese, cut into 4 slices |
1/4 cup sweet chipotle snack mix |
Directions:
1. Preheat grill to medium-high heat.
2. Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.
3. Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
4. Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.
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