Goat’s Cheese and Arugula Salad Recipe

Toasty and creamy goat cheese and a tangy garlic-vinegar dressing combine with arugula to create a simple and delicious salad.


[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1 clove garlic
  • 1 tsp. wholegrain mustard
  • 2 tsp. white wine vinegar
  • 2 tbsp. extra virgin olive oil

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

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Originally Published in Reader's Digest