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Goat Cheese and Arugula Salad
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Goat Cheese:
1 package (11 ounces) goat cheese
3 tablespoons olive oil
1/2 cup breadcrumbs
Dressing:
1 cup extra virgin olive oil
3 cloves garlic, minced
1/3 cup sherry vinegar
1 tablespoon Dijon mustard
Salt and pepper, to taste
2 bunches arugula, washed and dried well
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Cut the goat cheese into 12 rounds. Dip the rounds into the 3 tablespoons olive oil and then into the crumbs.
Place on a cookie sheet, cover with plastic wrap and refrigerate at least four hours or overnight.
Bake cheese at 400 degrees F about 15 minutes or until they are just beginning to brown.
While cheese bakes, cut the arugula into bite-sized pieces. Toss with dressing. Divide mixture onto six serving plates. Top each with two pieces of the goat cheese. Drizzle
with any remaining dressing. Serve.
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