Arugula Salad With Goat Cheese Medallions
|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|
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.
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