Dried Tomato, Goat Cheese and Arugula

Ingredients

24 Castella Sundried Tomatoes in Oil
2 tbsp. Castella Butcher Ground Black Pepper
3 Logs (3 1/2 ounces each) Goat Cheese
2Tbsp Red Wine Vinegar
1 Tbsp. Aegean Extra Virgin Olive Oil
1/2 Tsp. Castella Basil
1/4 Tsp. Super Fine Sugar 2 Bunches Arugula or Watercress (about 3 cups loosely packed)

Method

Sprinkle 2 tablespoons coarsely ground black pepper on waxed paper.
Roll cheese logs in pepper; slice each log into 6 pieces.
Prepare the tomateos on a plate.
Prepare vinaigrette: In small bowl, with wire whisk or fork, mix vinegar, olive oil, basil, sugar, and 1/4 teaspoon coarsely ground black pepper until well combined.
Arrange arugula on 6 plates with goat cheese pieces.
If using dried tomato halves in oil, drain well. Arrange tomatoes over arugula and goat cheese; drizzle with vinaigrette.

Cheese Selection	Bread Crumbs
Baking/Confectionery & Fruits	Soup Bases & Sauces
Vegetable Selection	Spices, Herbs & Seasonings
Olive Selection	Specialty Items
Colors, Flavors & Beverages	Olive, Antipasto & Salad Bar
Oils & Vinegars	Grains