YET ANOTHER RECIPE FOR AVOIDING TOMATOES AND CILANTRO

While some folks may cilantro arugula and goat cheese, I am heartily NOT one of those people. The bitterness of the arugula leaf combined with the rich flavor of the goat cheese makes two things that can be overwhelming on their own just sing in the plate. As the CSA’s start pumping out product in a few weeks, whip up this salad with some of the fixings.

Goat Cheese and Arugula Salad (from Le Pain Quotidien)

1 generous handful of arugula, washed and dried
8 cherry tomatoes, washed and cut in half
4 slices of goat cheese
1 tablespoon pine nuts, toasted
6 – 8 wide shavings of parmesan cheese
Salt and pepper to taste
Good quality olive oil

In a salad plate, arrange the arugula leaves in the center. Around the edges, alternate the halved tomato and the goat cheese slices. Top the arugula with the toasted pine nuts and shaved parmesan. Add salt and pepper and drizzle with olive oil.

Nom! Nom!