New Recipes Strawberry-Arugula Salad with Warm Pistachio-Crusted Goat Cheese and Strawberry Vinaigrette - ★Cooking Recipes★

Directions for: Strawberry-Arugula Salad with Warm Pistachio-Crusted Goat Cheese and Strawberry Vinaigrette

Ingredients

Salad

4 cup (1 L) arugula

2 Belgian endives, finely chopped

1 cup (250 mL) fresh strawberries, quartered

cup (125 mL) sun-dried strawberries, finely chopped

cup (125 mL) Strawberry-Balsamic Vinaigrette (see recipe)

Strawberry-Balsamic Vinaigrett

1 cup (250 mL) fresh strawberries

2 shallots, minced

6 fresh basil leaves

juice and zest of 1/2 lemon

cup (60 mL) white balsamic vinegar

cup (175 mL) extra virgin olive oil

kosher salt and freshly cracked black pepper

Pistachio-Encrusted Goat Chees

1 log (5 oz/130 g) goat's cheese, cut crosswise into 4 medallions

cup (125 mL) shelled pistachio nuts, finely crushed

1 Tbsp (15 mL) extra virgin olive oil

Directions

Salad

1. Gently toss together arugula, endive, fresh and dried strawberries. Dress with strawberry vinaigrette just before serving and divide among 4 chilled salad plates. Set aside.

Strawberry-Balsamic Vinaigrett

1. In a blender, puree until smooth strawberries, shallots, basil, lemon juice and zest and vinegar, then slowly drizzle in oil. Season to taste with salt and pepper and refrigerate until ready to use.

Pistachio-Encrusted Goat Chees

1. Lightly coat all sides of cheese medallions with pistachio nuts. Set aside.

2. In a skillet set over medium heat, add oil and swirl to coat.

3. Add goat cheese and pan sear until light golden brown, about 2 minutes, gently turn over, and cook other side until golden, about 2 minutes more, then top each salad with a medallion. Serve immediately.

See more: Brunch, No-Cook, North American, Appetizer, Moderate, Salad, Saute