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.
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My husband and I loved this recipe. I also added thinly sliced red onions (what can I say...I'm an onion addict) and it added another layer of flavor that worked well. Definately something we will make often.