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Arugula Salad With Goat Cheese Medallions

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  Pine nuts 1⁄3 Cup (5.33 tbs)
  Currants 1⁄3 Cup (5.33 tbs)
  Extra virgin olive oil 3 Tablespoon
  White wine vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

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.
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.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 743 Calories from Fat 674

% Daily Value*

Total Fat 76 g116.3%

Saturated Fat 5.4 g27%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 398.8 mg16.6%

Total Carbohydrates 11 g3.7%

Dietary Fiber 3.3 g13.2%

Sugars 4.4 g

Protein 7 g13.4%

Vitamin A 0.6% Vitamin C 26.2%

Calcium 2.1% Iron 16.3%

*Based on a 2000 Calorie diet

Arugula Salad With Goat Cheese Medallions Recipe