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Arugula Salad with Goat Cheese Medallions





Yields
Makes 8 to 10 servings

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 164Calories from Fat 71
% Daily Value *
Total Fat 13g20%

Saturated Fat 5.5g28%
Cholesterol 14mg5%
Sodium 122mg6%
Total Carbohydrate 5.4g2%

Dietary Fiber 1.2g5%
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.