Saturday, January 27, 2007

arugula salad with baked goat cheese

2 6-oz. soft goat cheese logs (such as Montrachet), cut into 1/2" thick rounds
2 Tbl. chopped fresh parsley
1 Tbl. minced fresh oregano
1 Tbl. minced fresh tarragon
2 Tbl. chopped green onions
1/2 C. extra-virgin olive oil

1 C. dry coarse bread crumbs

2-1/2 Tbl. balsamic vinegar
4 fresh arugula bunches, stemmed

1. Place cheese in a baking dish. Sprinkle half of herbs and green onions over. Turn and sprinkle remaining herbs and onions over. Drizzle 1/4 C. oil over. Season to taste with salt and pepper. Let stand 1 hour at room temp.

2. Preheat oven to 350°. Dredge goat cheese rounds in bread crumbs. Transfer to baking sheet. Bake until soft, about 10 minutes.

3. Whisk vinegar and remaining oil in small bowl. Season to taste with salt and pepper. Place arugula in medium bowl. Toss with enough dressing to season to taste. Divide green among plates. Top with goat cheese and serve.

1701 Cafe/Warwick Hotel, Philadelphia, PA

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