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Dried Tomato, Goat Cheese and Arugula
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Dried Tomato, Goat Cheese and Arugula
Ingredients
24
Castella Sun Dried Tomatoes in Oil
1/4
Castella Ground Fine 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.
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