Tomato & Drunken Goat Cheese Salad

Tomato & Drunken Goat Cheese Salad
Photo by Scott Phillips


  • 6 medium firm-ripe beefsteak or heirloom tomatoes, cored and cut crosswise into 1/3-inch slices
  • ¼ cup sunflower or vegetable oil
  • Freshly ground black pepper
  • ¼ lb. drunken goat cheese, thinly sliced
  • Kosher salt
  • Pinch garlic powder
  • 2 tsp. pure chile powder, such as ancho, chile de arbol, or guajillo
  • + 4 more ingredients
    • 2 cups baby arugula or mâche
    • Two 8-inch flour tortillas
    • One-half lime
    • ¼ cup extra-virgin olive oil

Position a rack in the center of the oven and heat oven to 350°F. In a small saucepan, combine the oils, chile powder, and garlic powder. Warm over medium-low heat until the oil becomes rust-colored and fragrant, about 4 minutes. Remove from heat and let cool slightly. With a pastry brush, ligh...

View full recipe at Fine Cooking


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