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Ingredientes
- 1/3 c. pine nuts
- 1/3 c. currants
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. white wine vinegar
- 9 ounce small tender arugula leaves - (to 10) rinsed, liquid removed (or possibly salad mix, abt 9 c.)
- 12 ounce fresh chevre (goat) cheese logs cut 8 to 10 rounds Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In an 8- to 10-inch nonstick frying pan over medium-high heat, stir nuts often till golden brown, 3 to 4 min. Add in currants, stir, and pour mix into a small bowl.
- In a wide bowl, mix 2 Tbsp. oil and the vinegar. Add in arugula leaves and mix to coat. Mound equal portions on salad plates.
- Pour 1 Tbsp. oil into the frying pan and set over medium-high heat. Lay cheese in pan and heat just till hot, turning once with a wide spatula, 3/4 to 1 minute total. Set a portion of cheese on each salad. Sprinkle with nuts and currants. Season to taste with salt and pepper.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 71 | 74% |
| Total Fat 8.17g | 10% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 151mg | 4% |
| Total Carbs 5.71g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.58g | 3% |
| Protein 1.33g | 2% |
