Goat’s Cheese and Arugula Salad
Toasty and creamy goat cheese and a tangy garlic-vinegar dressing combine with arugula to create a simple and delicious salad.
Number of servings :
Type of meal : | Salads | Salads
Special diet :
1/2 lb. (230 g) smoked back bacon
1 tbsp. vegetable oil
2 small, round, soft goats cheeses, about 1/4 lb. (110 g) each
3 oz. (85 g) arugula or watercress
1 clove garlic
1 tsp. wholegrain mustard
2 tsp. white wine vinegar
2 tbsp. extra virgin olive oil
- Preheat the oven to 475°F (240°C/Gas Mark 9).Derind and dice the bacon.Heat the oil and fry the bacon until crisp then drain it on paper towels.
- To make the dressing, peel the garlic, crush it into a small bowl, then whisk in the mustard, vinegar, and extra virgin olive oil. Season to taste.
- Line a baking sheet with baking parchment. Cut the goats’ cheeses in half horizontally and lay the pieces on the paper. Bake for 5 minutes or until they begin to melt and turn a toasty brown on top.
- Meanwhile, trim, rinse, and dry the arugula or watercress and put it into a mixing bowl with the bacon. Pour the dressing over and toss lightly, then arrange in circles on individual plates.