Arugula Chicory Salad With Pine Nuts And Goat Cheese Toasts Recipes

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FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS



Fennel Salad with Goat Cheese and Pine Nuts image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 2 servings as a main dish; 4 servings as a side dish

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted

Steps:

  • Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.

Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams

ARUGULA-CHICORY SALAD WITH PINE NUTS AND GOAT-CHEESE TOASTS



Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts image

The contrast of textures and flavors-crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula-adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.

Time 25m

Yield Makes 4 servings

Number Of Ingredients 10

1 teaspoon red-wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1/2 pound arugula, tough stems discarded
1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
1/4 cup pine nuts, toasted
3/4 cup cherry tomatoes, halved
6 ounces soft mild goat cheese
8 (1/3-inch-thick) diagonal baguette slices

Steps:

  • Preheat broiler.
  • Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
  • Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
  • Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
  • Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.

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