The contrast of textures and flavors—crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula—adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
For vinaigrette:
1 teaspoon red-wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
For salad:
1/2 pound arugula, tough stems discarded
1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
1/4 cup pine nuts, toasted
3/4 cup cherry tomatoes, halved
6 ounces soft mild goat cheese
8 (1/3-inch-thick) diagonal baguette slices
Preparation
Step 1
Preheat broiler.
Make vinaigrette:
Step 2
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
Make salad:
Step 3
Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
Step 4
Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
Step 5
Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
