Goat’s Cheese and Arugula Salad Recipe

Goat’s Cheese and Arugula Salad RecipePhoto copyright © The Ultimate Christmas Book, 2006 The Reader's Digest Association, Inc.


  • 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

    How to make it 

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

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