Arugula And Goat Cheese Salad With Vanilla Bean Oil

By á-170456

Ingredients

• 3 vanilla beans split, scraped
• 4 cups light olive oil
• 1 goat cheese log - (abt 10 oz)
• 1 cup chopped toasted pecans
• 1 pound arugula leaves washed, spun dry
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

In a small saucepan over low heat, heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic. Cool, strain, and store refrigerated.

Using either dental floss or a knife dipped in warm water, divide goat cheese log into 8 medallions. Carefully roll in chopped pecans to coat, pressing nuts into cheese so that they adhere. Set aside until ready to assemble the salads.

In a large bowl toss arugula with 3 ounces of the vanilla bean oil. Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion.

This recipe yields 8 servings.