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Arugula Salad with Goat Cheese Medallions

Yield Makes 8 to 10 servings

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

Nutrition 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

How to Make It

  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.