Ingredients

10 cups of Arugula

3/4 cup Toasted Pine Nuts

1/2 cup EVO

Salt & Pepper

1/4 cup Softened Goats Cheese

1/4 cup Heavy Cream

1 tbsp Lemon Juice

1 cup Cherry Tomatoes (halved)

1/2 cup Herb Vinaigrette

2 tbsp Balsamic Vinaigrette

Preparation

TO MAKE ARUGULA PESTO

  • Place 2 cups of Arugula and 1/2 cup Pine Nuts in a blender. Turn on and slowly drizzle in EVO until incorporated.
  • Season with Salt & Pepper

TO MAKE GOATS CHEESE CREAM

  • Blend Goats Cheese, heavy cream, lemon juice, 1 tbsp of water and salt & pepper to taste until smooth

ASSEMBLE SALAD

  • Spread 2 tbsp each of Goats Cheese cream mixture onto four chilled plates
  • Toss tomatoes & remaining Arugula and Pine Nuts with Vinaigrette and divide among plates
  • Drizzle each salad with 2 tbsp Arugula Pesto and 2 tsp Balsamic Vinegar
  • Serve