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 Angelcots with 1 tablespoon of olive oil, thyme, and salt and pepper to taste.
Grill Angelcots 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.