Baby Arugula with Tomatoes and Goat Cheese

Baby Arugula with Tomatoes and Goat Cheese
Photo by Coastal Living


  • 1 large egg, lightly beaten
  • 4 Rosso Bruno tomatoes, sliced or cut into wedges
  • ¼ teaspoon Dijon mustard
  • 1 shallot, minced
  • 3 cups baby arugula
  • 1 teaspoon water
  • ¼ cup toasted walnuts, finely chopped
  • + 5 more ingredients
    • 2 tablespoons fine, dry breadcrumbs
    • 3 tablespoons olive oil, divided
    • ¼ cup sherry vinegar
    • ¼ cup walnut or olive oil
    • 1 11-ounce package goat cheese

Combine vinegar, walnut oil, mustard, shallot, and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and water in a shallow bowl. Combine walnuts and breadcrumbs in a shallow dish. Cut goat cheese into 12, 1/4-inch rounds. Dip in egg mixture, and dredge in walnut mixture. Freeze 30 minu...

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