March 28, 2012

Arugula, Goat Cheese, and Apple Salad

I went to California over Spring break with my dad, and we had the chance to go and visit my Aunt and Uncle for dinner and some delicious cheese! While sharing stories and memories around the dinner table, my Aunt brought out one of the most delicious salads I have ever tasted. Creamy goat cheese, tangy and complex lemon vinaigrette, crisp apples, and bold arugula came together to tantalize and excite my taste buds. 

When I returned back to Flagstaff, I kept craving that salad. I couldn't stop thinking about it, about how the flavors had blended perfectly together to create a bright, refreshing, and somehow decadent salad. Who ever uses that world when describing salad? Well trust me, this one is definitely decadent and FAR from boring! The cheese and apples have perfect textural contrast, and combined with the dressing the really lighten up the slightly spicy and bitter (characteristically) arugula.  

If you want a salad that looks fancy, is a breeze to make, and is absolutely delicious, this is the recipe for you! Thanks SO much to my Aunt and Uncle for the wonderful company, dinner (fresh bread and seafood soup, yum!), and telling me about the vinaigrette (which I tweaked a bit but, you know, I just do that).

Can you resist any longer? I certainly can't!! Let's dig in!

Arugula, Goat Cheese, and Apple Salad
Serves 2        Serving Size: About 2 and 1/3c.     Calories/Serving: 230

Ingredients:
  • 4c. baby arugula, washed and patted dry*
  • 2oz crumbled goat cheese
  • 1 medium Gala or Fuji apple, cut into large bite-sized cubes
  • 1 and 1/2tbl olive oil
  • 1 to 3tbl fresh lemon juice (depends on how much lemon you want-- I did 2 and 1/2tbl, but I reccomend starting with 1 and then adjusting to taste)
  • 1/2tsp Dijon mustard
  • 1/2tsp sugar
  • salt, pepper, and garlic powder (to taste)
 *Don't like arugula? No problem! Simply substitute in some baby spinach.

Instructions:
  1. Toss together the baby arugula, goat cheese, and apples. 
  2. To prepare the dressing, whisk together the olive oil, lemon juice, Dijon, sugar, and spices to taste. Let sit on the counter for about 10 minutes to let the flavors mingle and develop. Season as needed.

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