Arugula with Goat Cheese, Hazelnuts and Pomegranate
Author: Julie du Pont
Prep time:
Total time:
Serves: 4-8
- 1 bunch arugula (5 oz container)
- ¼ cup goat cheese
- ¼ cup pomegranate seeds
- ¼ chopped hazelnuts, toasted
- 3 tbsp olive oil
- 2 tsp sherry vinegar
- 1 tbsp brown mustard
- ½ tsp truffle oil (optional)
- salt and pepper to taste
- Combine first three salad ingredients.
- Toast hazelnuts for 8 minutes on 400 degrees. Let cool. Remove skins with wet paper towel and coarsely chop.
- Meanwhile, whisk together oils, vinegar, mustard, salt and pepper.
- Toss vinaigrette with salad shortly before serving.
Recipe by Weekend Table at https://weekendtable.com/2013/12/20/arugula-goat-cheese-hazelnuts-pomegranate/
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