Sunday, June 13, 2010

Arugula Salad with Chevre Toast

Last nights dinner was a salad with a side of chevre toast. I used baby arugula that was tossed with extra-virgin olive oil, a little balsamic and red wine vinegar. This became the base for roasted cherry tomatoes and whole wheat cheese tortellini. Accompanied with a side of chevre toast and a glass of Sauvignon Blanc, it was a perfect summer dinner.
Toss baby arugula with a little bit of extra-virgin olive oil, balsamic vinegar, and a very small amount of red wine vinegar. Always dress lightly, as you can add more if needed. Greens taste much better when they are not drenched in dressing.
Cook a good quality cheese tortellini until it's just al-dente, rinse and toss with a little bit of extra-virgin olive oil.
Roast cherry tomatoes (sprinkle with a little olive oil) in a 400 degree oven for about 10 minutes, or just until they start to split. Salt and pepper to taste.

Toast a good whole wheat bread (I used the whole wheat from Pain D'Avignon) and then place it on a cookie sheet with slices of chevre (use one with a rind) and bake in a 400 degree oven for about 8-10 minutes, or until the cheese melts.
Place the dressed greens in a bowl, then add the roasted tomatoes and cooked tortellini. Pour a glass of wine (or not) and you have a nice light summer dinner. It would also make a great lunch. Enjoy!

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