I could give you lots of reasons of why this salad looks a little disheveled, but more importantly: it tastes great! The creaminess of the goat cheese and the sweetness of the carrots perfectly balanced the bitter arugula. Have I mentioned how much my veggie box rocks?
Super Arugula Salad
inspired by two recipes at http://www.ezrapoundcake.com/
3 tablespoons red wine vinegar
olive oill
Coarse salt and freshly ground black pepper
3 large carrots
3/4 teaspoon dried thyme
1 bunch arugula
6 ounces goat cheese
Crispy Garlic Chips (recipe below)
1/3 cup pecans, chopped finely
1 teaspoon smoked paprika
2 large cloves of garlic
1. To make the vinaigrette: Whisk the vinegar and 3 tablespoons olive oli together in a small bow. Season with salt and pepper. Set aside.
2. Cut the garlic cloves into thin slices. Heaolive oil in a skillit over high heat. Add garlic and cook briefly until lightly golden. Spoon out chips and set aside.
3. Cut the carrots crosswise in thirds, then divide into thick sticks.
4. Add the carrots to the hot, oiled pan and season with thyme, salt and pepper. Cook until tender slightly tender. Set cooked carrots aside.
5. In a small bowl, combine the pecans and paprika, adding a pinch of salt and cracked pepper.
6. Spoon about a tablespoon and a half of goat cheese into the pecan mixture, coating all sides and pressing into a patty.
7. Add the goat cheese patties into the hot, oiled pan. Cook until pecans are toasted and the cheese is heated through.
8. Toss the arugula with the vinaigrette.
9. Serve the salad with the carrots and goat cheese atop the dressed arugula and sprinkled with the crisply garlic chips.
