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 (washed and checked) and toasted pine nuts make for a truly gourmet salad.
NOTE: Kosher truffle oil can be found in specialty gourmet stores and many local supermarkets.
Arugula Beet Goat Cheese Salad
INGREDIENTS
1 package baby arugula (washed and checked)
1 large beet boiled and cut into cubes
1 package of goat cheese (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
Goat Cheese Crisps:
Slice goat cheese into 1/4 inch slices. Dip into beaten egg. Mix panko and pistachio together and coat cheese slices with mixture. Fry over low heat for one to two minutes per side. Cool on paper towels
Toasted Pine Nuts:
Toast pine nuts by placing in non-stick pan and cooking on medium heat for three minutes until they become a light brown color.
Salad Dressing:
Combine mayo, truffle oil and vinegar until smooth.
Salad Directions:
Dress arugula with mayo truffle dressing just to coat (don’t overdress salad). Mix in beets and pine nuts. Top with goat cheese crisps
Recipe submitted by Shifra Klein of Joy of Kosher.
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