SOCIAL
Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 4 servings.
Calories from Fat 0
Calories 14
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 15mg 1 %
Potassium 209mg  
Total Carbohydrate 2g 1 %
  Dietary Fiber 1g 4 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 1 % Vitamin C 23 %
Calcium 1 % Iron 28 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • ARUGULA CHICORY SALAD WITH PINE NUTS AND GOAT CHEESE TOASTS

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ARUGULA CHICORY SALAD WITH PINE NUTS AND GOAT CHEESE TOASTS

Reference:

Gourmet, June 2000

Prep:

Active time: 25 min Start to finish: 25 min

Servings:

Makes 4 servings.

Ingredients
For vinaigrette
1 tsp red-wine vinegar
1 tsp fresh lemon juice
1/2 tsp Dijon mustard
3 tbsps olive oil
1/2 lb arugula, tough stems discarded
1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
1/4 cup pine n

Cooking Instructions
Step 1 Preheat broiler.
Step 2 Make vinaigrette: Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
Step 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.
Step 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.
Step 5 Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.