Yields Makes 8 to 10 servings

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Arugula Salad with Goat Cheese Medallions