- 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
- 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
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.
In a wide bowl, mix 2 tablespoons oil and the vinegar. Add arugula leaves and mix to coat. Mound equal portions on salad plates.
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.