Arugula And Goat Cheese Salad With Vanilla Bean Oil
From chefmeow 16 years ago
- - to make
- Serves 6
ARUGULA AND GOAT CHEESE SALAD WITH VANILLA BEAN OIL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bakersley Estate in Fort Worth, Texas in 1996.
Ingredients
- 3 vanilla beans split and scraped shopping list
- 4 cups light olive oil shopping list
- 1 goat cheese log about 10 ounces shopping list
- 1 cup chopped toasted pecans shopping list
- 1 pound arugula leaves washed and spun dry shopping list
- salt to taste shopping list
- Freshly ground black pepper to taste shopping list
How to make it
- Heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic.
- Cool strain and store in refrigerator.
- Using either dental floss or knife dipped in warm water divide goat cheese log into 8 medallions.
- Carefully roll in chopped pecans to coat pressing nuts into cheese so they adhere.
- Set aside until ready to assemble salads.
- In large bowl toss arugula with 3 ounces of the vanilla bean oil.
- Season with salt and pepper then garnish each serving with one goat cheese medallion.
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