Baby Arugula with Tomatoes and Goat Cheese

Name: Baby Arugula with Tomatoes and Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters baby arugula; 0 teaspoons Dijon mustard; 2 Tbsps fine, dry breadcrumbs; 1 large egg, lightly beaten; 312 grams package goat cheese; 59 milliliters walnut or olive oil; 3 Tbsps olive oil, divided; 1 shallot, minced; 59 milliliters sherry vinegar; 4 Rosso Bruno tomatoes, sliced or cut into wedges; 59 milliliters toasted walnuts, finely chopped; 1 teaspoon water

Baby Arugula with Tomatoes and Goat Cheese might be just the main course you are searching for. This recipe serves 4. One serving contains 535 calories, 19g of protein, and 47g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, dijon mustard, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine vinegar, walnut oil, mustard, shallot, and 2 tablespoons olive oil; set vinaigrette aside.

Ingredients you will need

Vinaigrette

Walnut Oil

Olive Oil

Mustard

Shallot

Vinegar

Combine egg and water in a shallow bowl.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Combine walnuts and breadcrumbs in a shallow dish.

Ingredients you will need

Breadcrumbs

Walnuts

Cut goat cheese into 12, 1/4-inch rounds. Dip in egg mixture, and dredge in walnut mixture. Freeze 30 minutes.

Ingredients you will need

Goat Cheese

Walnuts

Dip

Egg

Saut goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown.

Ingredients you will need

Goat Cheese

Olive Oil

Equipment you will use

Frying Pan