Arugula And Goat Cheese Salad With Vanilla Bean Oi... |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
ARUGULA AND GOAT CHEESE SALAD WITH VANILLA BEAN OIL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bakersley Estate in Fort Worth, Texas in 1996. Ingredients:
3 vanilla beans split and scraped |
4 cups light olive oil |
1 goat cheese log about 10 ounces |
1 cup chopped toasted pecans |
1 pound arugula leaves washed and spun dry |
salt to taste |
freshly ground black pepper to taste |
Directions:
1. Heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic.
2. Cool strain and store in refrigerator.
3. Using either dental floss or knife dipped in warm water divide goat cheese log into 8 medallions.
4. Carefully roll in chopped pecans to coat pressing nuts into cheese so they adhere.
5. Set aside until ready to assemble salads.
6. In large bowl toss arugula with 3 ounces of the vanilla bean oil.
7. Season with salt and pepper then garnish each serving with one goat cheese medallion.
|
|