Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon red-wine vinegar
- Carbohydrate 16 g(5%)
- Cholesterol 20 mg(7%)
- Fat 26 g(40%)
- Fiber 3 g(11%)
- Protein 13 g(26%)
- Saturated Fat 8 g(41%)
- Sodium 346 mg(14%)
- Calories 337
Preparation Preheat broiler. Make vinaigrette: Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking. Make salad: Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates. 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. Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
Preparation Preheat broiler. Make vinaigrette: Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking. Make salad: Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates. 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. Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
