Arugula And Goat Cheese Salad With Vanilla Bean Oil Recipe
Servings: 8
Ingredients
- 3 x vanilla beans split, scraped
- 4 c. light extra virgin olive oil
- 1 x goat cheese log - (abt 10 ounce)
- 1 c. minced toasted pecans
- 1 lb arugula leaves washed, spun dry Salt to taste Freshly-grnd black pepper to taste
Directions
- In a small saucepan over low heat, heat vanilla beans and extra virgin olive oil very slowly till warm and vanilla is aromatic. Cold, strain, and store refrigerated.
- Using either dental floss or possibly a knife dipped in hot water, divide goat cheese log into 8 medallions. Carefully roll in minced pecans to coat, pressing nuts into cheese so which they adhere. Set aside till ready to assemble the salads.
- In a large bowl toss arugula with 3 ounces of the vanilla bean oil. Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 1013 | |
| Calories from Fat 1000 | 99% |
| Total Fat 113.42g | 142% |
| Saturated Fat 15.39g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 156mg | 4% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.98g | 1% |
| Protein 1.54g | 2% |
