Arugula, Walnut and Warm Goat Cheese Salad
- Servings: 4.
Arugula can have a big personality with a vibrant, peppery bite. In this salad it's combined with the rich flavors of toasted walnuts and walnut oil, plus the tang of creamy goat cheese.
You can substitute mesclun for the arugula. And if you don't have or don't like walnut oil, you can make the dressing using all olive oil.
- 1 8-to-10 ounce log fresh goat cheese
- 2 tablespoons extra virgin olive oil plus 3 tablespoons for the goat cheese
- 2 tablespoons walnut oil
- 1/2 cup fine unseasoned bread crumbs
- 1 shallot, finely minced (about 1 tablespoon)
- 1 1/2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
- 6 to 8 ounces arugula, either baby arugula or large leaves torn into bite-sized pieces
- Using a sharp knife or a length of unwaxed dental floss, slice the goat cheese into 8 discs of equal size, about 1/2-inch thick.
- Pour 3 tablespoons olive oil into a plate or shallow dish and in a second dish, add the bread crumbs.
- Dip each cheese disc into the olive oil, coating both sides and letting any excess drip off. Transfer each disc to the bread crumbs and coat all sides. Transfer the coated discs to a plate and chill until firm, from 1 hour to overnight.
- In a small bowl combine the minced shallot, vinegar, Dijon mustard, a pinch of salt and several grinds of black pepper. Using a fork or small whisk, stir to combine until the salt dissolves. Add the 2 tablespoons each of olive oil and walnut oil and continue to whisk until the oil is emulsified.
- Pre-heat the oven to 400° F. Transfer the breadcrumb-coated cheese discs to a parchment-lined sheet pan and bake until the cheese is soft to the touch and warmed through, about 8 to 10 minutes.
- Place the arugula into a large serving bowl, drizzle with the dressing (give it another good whisking if you made it earlier), and toss to combine. Divide among four salad plats and serve immediately with two warm goat cheese discs per plate.