Ingredients
10 cups arugula
3/4 cup toasted pine nuts
1/2 cup extra virgin olive oil
Salt & pepper
1/4 cup softened goat cheese
1/4 cup heavy cream
1 tbl lemon juice
1 cup grape/cherry tomatoes, halved
1/2 cup bottled herb vinaigrette
2 tbl balsamic vinegar
Preparation
Place 2 cups arugula & 1/2 cup pine nuts in a blender. Turn on & slowly drizzle in olive oil until incorporated. Season with salt & pepper & put aside. Blend goat cheese, heavy cream, lemon juice & 1 tbl of water & salt & pepper to taste until smooth. Spread 2 tbl of goat cheese cream mixture onto 4 chilled plates. Toss tomatoes & remaining arugula & pine nuts with vinaigrette & divide among plates. Drizzle each salad with 2 tbl of arugula pesto & 2 tsp balsamic vinegar. Serve.
