Arugula Salad with Goat Cheese Medallions
More From Sunset
Amount per serving
- Calories: 164
- Calories from fat: 71%
- Protein: 7.8g
- Fat: 13g
- Saturated fat: 5.5g
- Carbohydrate: 5.4g
- Fiber: 1.2g
- Sodium: 122mg
- Cholesterol: 14mg
- 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.
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