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Mediterranean Delights
Arugula Salad with Goat Cheese
Serves 8-10
1/3 cup pine nuts
1/3 cup currants
3 Tbsp extra-virgin olive oil
1 Tbsp apple-cider vinegar
10 oz small, tnder arugula leaves, rinsed and drained
2 logs (10-12 oz) fresh goat cheese (chevre), cut into 10 rounds
Salt
Freshly ground black pepper
Serves 8-10
1/3 cup pine nuts
1/3 cup currants
3 Tbsp extra-virgin olive oil
1 Tbsp apple-cider vinegar
10 oz small, tnder arugula leaves, rinsed and drained
2 logs (10-12 oz) fresh goat cheese (chevre), cut into 10 rounds
Salt
Freshly ground black pepper
1. Heat a nonstick skillet on medium-high heat and add pine nuts until golden, just about 3-4 minutes. Add currants, stirring them in and immediately pour into a small bowl.
2. In a wide bowl, mix 2 tablespoons olive oil with the vinegar. Add the arugula leaves and mix to coat. Using salad tongs, mound equal portions onto salad plates for each guest.
3. Pour the remaining tablespoon of olive oil into a frying pan and set on medium-high heat. Lay cheese in pan and heat just until warm, turning once. Fry only 1 minute. Set a portion of cheese on each salad. Sprinkle with nuts and currants. Season each plate with salt and freshly ground black pepper. Enjoy!
2. In a wide bowl, mix 2 tablespoons olive oil with the vinegar. Add the arugula leaves and mix to coat. Using salad tongs, mound equal portions onto salad plates for each guest.
3. Pour the remaining tablespoon of olive oil into a frying pan and set on medium-high heat. Lay cheese in pan and heat just until warm, turning once. Fry only 1 minute. Set a portion of cheese on each salad. Sprinkle with nuts and currants. Season each plate with salt and freshly ground black pepper. Enjoy!
