Arugula Beet Goat Cheese Salad

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe.

The secret to this amazing salad is the truffle oil vinaigrette which is pretty simple to make. The combination of the sweet beets, creamy goat cheese, bitter arugula and toasted pine nuts make for a truly gourmet salad.

Note: Truffle oil can be found in specialty gourmet stores and many local supermarkets.

Ingredients:

1 package baby arugula
1 large beet, boiled and cut into cubes
1 package of goat cheese (the one that comes in a round plastic “tube”)
1 egg lightly beaten
1 cup panko crumbs
1/2 cup pistachios finely chopped
1 cup mayonnaise
2 tablespoons truffle oil
2 tablespoons vinegar
1 cup toasted pine nuts

Directions:

1. Goat cheese crisps: Slice goat cheese into 1/4 inch slices.  Dip into beaten egg. Mix panko and pistachio together. Coat with panko/pistachio mixture. Fry on low for one to two minutes per side. Cool on paper towels

2. Toasted pine nuts: Toast pine nuts by placing in non stick pan and cooking on medium heat for three minutes; make sure to take out immediately when turn light brown in color.

3. Salad Dressing: Combine mayo, truffle oil and vinegar.

4. Salad: Dress arugula with mayo truffle dressing just to coat (don’t overdress salad). Mix in beets and pine nuts. Top with goat cheese crisps.