This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Arugula Salad With Warm Goat Cheese
- add review
- #72148
serves/makes:
ready in:
under 30 minutes
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.
added by
wildinthekitchen
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments