Recipes

Arugula Salad with Grilled Chèvre

Course/Meal: 
Main Ingredient: 
Makes: 
8 servings

Arugula salad and chèvre are two of my favourite foods.  To have them together is heaven.  This salad makes a fabulous first course for a dinner party.  A vinaigrette dressing also works well with this salad. ~ Anne Lindsay

Ingredients: 

1 cup   chèvre (soft goat cheese) log (15% BF), chilled
1  egg, beaten
1 cup   homemade whole-grain bread crumbs
3 cups  arugula, large stems removed, torn
8 cups  red leaf or Boston lettuce, torn

DRESSING:
¼ cup  low-fat plain yogurt
2 tsp  white wine vinegar
2 tsp   olive oil
1 tsp  minced tarragon (or ¼ tsp dried)
½ tsp  each Dijon mustard and freshly ground pepper
¼ tsp  salt

Directions: 

DRESSING
In bowl, wisk, together yogurt, vinegar, oil, tarragon, mustard, pepper and salt.

SALAD:
Slice cheese into 8 rounds, dip in egg then in bread crumbs to coat all sides. Toss arugula and lettuce with dressing; divide among 8 salad plates.

In non-stick skillet, heat oil over medium heat. Cook chèvre, turning once, for 3 to 5 minutes or until crisp and golden outside and slightly melted inside. Place round on each salad.

Nutrition Facts per serving:

Calories: 
111
Fat: 
8 g
Saturated: 
4 g
Cholesterol: 
27 mg
Sodium: 
223 mg
Potassium: 
203 mg
Carbohydrates: 
4 g
Fibre: 
1.5 g
Protein: 
6 g