Rich, salty goat cheese is the perfect foil for Rosso Bruno tomatoes. For appetizer servings, make half as many goat cheese rounds and use one on each salad.
1/4 cup sherry vinegar
1/4 cup walnut or olive oil
1/4 teaspoon Dijon mustard
1 shallot, minced
3 tablespoons olive oil, divided
1 large egg, lightly beaten
1 teaspoon water
1/4 cup toasted walnuts, finely chopped
2 tablespoons fine, dry breadcrumbs
1 11-ounce package goat cheese
4 Rosso Bruno tomatoes, sliced or cut into wedges
3 cups baby arugula
How to Make It
Combine vinegar, walnut oil, mustard, shallot, and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and water in a shallow bowl. Combine walnuts and breadcrumbs in a shallow dish. Cut goat cheese into 12, 1/4-inch rounds. Dip in egg mixture, and dredge in walnut mixture. Freeze 30 minutes.
Sauté goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown.
Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.