Grilled Angelcot®, Arugula, and Goat Cheese Salad
1 pound Angelcots®, halved and pitted
3 tablespoons extra-virgin olive oil
1 teaspoon thyme leaves
Salt and pepper, to taste
2 tablespoons Pine Nuts (Pignolias)
1 1/2 teaspoons aged balsamic vinegar
4 ounces arugula, stemmed
One 4-ounce log fresh goat cheese, cut into 12 slices
Heat grill (or grill pan) to high. Toss Angelcot halves with 1 tablespoon of olive oil, thyme, and salt and pepper to taste. Grill Angelcot halves about 5 minutes, until lightly charred. Meanwhile, over medium heat, toast pine nuts in a dry skillet until golden, about 3 minutes. Finely chop toasted pine nuts and place in medium bowl. Whisk in vinegar and remaining olive oil, then season with salt and pepper. Add the arugula and toss lightly.
Arrange goat cheese slices on 4 plates. Top with grilled Angelcots and arugula salad. Serve immediately.
Adapted from Food & Wine
Analyzed to serve 4. Calories 280, Total Fat 22g, Saturated Fat 8g, Trans Fat 0g, Cholesterol 20mg, Sodium 125mg, Total Carbohydrate 14g, Dietary Fiber 3g, Sugars 11g, Protein 9g, Vitamin C 25%, Calcium 15%, Iron 10%, Potassium 451mg