Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat broiler.
2. Make vinaigrette: Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
3. Make salad: Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
4. 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.
5. Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
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