Arugula Salad With Warm Goat Cheese

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#72148

serves/makes:

ready in:
under 30 minutes

ingredients

1/4 cup fresh squeezed orange juice
1 lemon, juiced
3/4 cup extra virgin olive oil
salt and pepper
2 small fennel bulbs
1 1/2 cup fine bread crumbs
1/2 cup finely ground toasted hazelnuts
6 fresh goat cheese rounds (.5 inch thick)
6 cups arugula
1/2 cup raisins, soaked in warm water and drained

directions

Prepare a vinaigrette by whisking orange and lemon juices together with olive oil. Season with salt and pepper to taste.

Cut fennel bulbs in half and slice as thin as possible with a sharp knife or mandolin. Set aside in a bowl of ice water to crisp.

Mix bread crumbs with toasted hazelnuts in a shallow bowl. Brush goat cheese rounds lightly with olive oil and dredge in bread crumb-hazelnut mixture.

Arrange on a lightly oiled baking sheet and bake at 350 degrees F for 6 to 8 minutes until golden.

Meanwhile, mix arugula, fennel and raisins together in a non-reactive bowl and toss with just enough vinaigrette to coat. Season to taste.

Arrange a small handful on each individual salad plate and arrange a goat cheese round on top. Drizzle with vinaigrette and serve immediately.