• 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.