Goat Cheese, Tomato & Arugula Salad Recipe
Oven-Dried Tomatoes
Step 1: Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Step 2: Slice tomatoes in half lengthwise and drizzle with olive oil. Sprinkle with salt, then arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool. Can be refrigerated for up to 3 days.
Balsamic Vinaigrette
Step 1: Place vinaigrette ingredients in a small bowl and whisk until well combined. Set aside until needed. Will keep refrigerated in an airtight container for up to 1 week.
Goat Cheese & Arugula
Step 1: Cut goat cheese into 4 pieces and mould each into a circle by pressing it into a 2″ ring mould.
Step 2: Wash and dry arugula and mound on individual plates.
Step 3: To serve, top arugula with 6 oven-dried tomatoes and drizzle with vinaigrette. Place 1 round of goat cheese on each salad.
Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green’s Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).
Oven-Dried Tomatoes
Step 1: Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Step 2: Slice tomatoes in half lengthwise and drizzle with olive oil. Sprinkle with salt, then arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool. Can be refrigerated for up to 3 days.
Balsamic Vinaigrette
Step 1: Place vinaigrette ingredients in a small bowl and whisk until well combined. Set aside until needed. Will keep refrigerated in an airtight container for up to 1 week.
Goat Cheese & Arugula
Step 1: Cut goat cheese into 4 pieces and mould each into a circle by pressing it into a 2″ ring mould.
Step 2: Wash and dry arugula and mound on individual plates.
Step 3: To serve, top arugula with 6 oven-dried tomatoes and drizzle with vinaigrette. Place 1 round of goat cheese on each salad.
Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green’s Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).
- Photographer John James Sherlock