Arugula And Goat Cheese Salad With Vanilla Bean Oil

Recipe Ingredients

3		Vanilla beans - split, scraped
4 cups	948ml	Light olive oil
1		Goat cheese log - (abt 10 oz)
1 cup	146g / 5.1oz	Chopped toasted pecans
1 lb	454g / 16oz	Arugula leaves - washed, spun dry
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small saucepan over low heat, heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic. Cool, strain, and store refrigerated.

Using either dental floss or a knife dipped in warm water, divide goat cheese log into 8 medallions. Carefully roll in chopped pecans to coat, pressing nuts into cheese so that they adhere. Set aside until ready to assemble the salads.

In a large bowl toss arugula with 3 ounces of the vanilla bean oil. Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A15) - from the - TV FOOD NETWORK"

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