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[edit] Ingredients
⅓ |
cup pine nuts |
⅓ |
cup currants |
3 |
tablespoons extra-virgin olive oil |
1 |
tablespoon white wine vinegar |
9 |
ounces small tender arugula leaves - (to 10) rinsed, drained |
|
|
12 |
ounces fresh chevre (goat) cheese logs cut 8 to 10 rounds |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 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. |
Step 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. |
Step 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. |
Step 4 |
