Grilled Angelcots®, Arugula & 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


Cooking Steps

  1. 1

    Heat grill (or grill pan) to high.

  2. 2

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

  3. 3

    Grill Angelcots about 5 minutes, until lightly charred. Meanwhile, over medium heat, toast pine nuts in a dry skillet until golden, about 3 minutes.

  4. 4

    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.

  5. 5

    Arrange goat cheese slices on 4 plates. Top with grilled Angelcots and arugula salad. Serve immediately.

Where to Buy Frieda’s

Where to Buy Frieda’s