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Baby Arugula with Tomatoes and Goat Cheese

Photo: Coastal Living
Yield Makes 4 servings
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

  1. 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.

  2. 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.

  3. Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette.