Memorial Day BBQ: Arugula Salad with Goat Cheese Vinaigrette
I hope everyone had a wonderful holiday! It was insanely hot here on Monday (and again yesterday), but judging by the insane traffic and tons of people milling around DC, I'd say the heat didn't stop anyone from having a great holiday. As promised, I have another recipe from our Feastie BBQ - a delicious arugula salad with goat cheese vinaigrette and cherry tomatoes that sounds (and is) so simple, but is so, so good. Granted, goat cheese is pretty fantastic on its own, but it really does complement the arugula nicely in this salad. This is a great salad to bring to a BBQ or to serve with grilled chicken or steak. Or a grilled cheese. And if you're in a salad rut, try this recipe - it's a refreshing change from the salads we normally eat, topped with a zillion ingredients.
Arugula Salad with Goat Cheese Vinaigrette
adapted from Haystack Mountain
- 1/2 cup soft chevre
- 2 Tbsp rice wine vinegar
- 2 Tbsp red wine vinegar
- 1/2 tsp oregano
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp shallots
- 1/2 tsp chopped garlic
- 3/4 tsp honey
- 1/2 cup olive oil
- 5 oz baby arugula
- 1/2 pint cherry or grape tomatoes, halved
- Place all ingredients except the oil in a blender and blend well. Slowly add oil until mixture emulsifies.
- Toss arugula with dressing, top with tomatoes.