Arugula Salad with Goat Cheese Medallions

Makes 8 to 10 servings


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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


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.

Created date

October 2003

Nutritional Information

Calories 164
Caloriesfromfat 71 %
Protein 7.8 g
Fat 13 g
Satfat 5.5 g
Carbohydrate 5.4 g
Fiber 1.2 g
Sodium 122 mg
Cholesterol 14 mg