Broiled Goat Cheese Arugula Salad with Grapes and Candied Pecans

Sometimes you are lucky to come across something that will forever be in a part of your life. 

 




























































This salad is one of those things for me.

I was so lucky to have Debra's blog (oh, don't forget her cat Eliot!), Eliot's Eats, for this month's Secret Recipe Club. Lots of good recipes along with tales about her garden, travel and adventure, and even some non-food crafts. I inspire to be like her! 

 
























































Her Creamsicle Strawberry Pops sound like the perfect summer treat! Also eyeing her Jalapeno Relish and these Dulce de Leche White Chocolate Cookies. Ahh, so much goodness! But that Baked Goat Cheese Salad really caught my eye, and seemed like the perfect lunch for me when I was all by myself one Sunday afternoon. The perfect solo lunch. By the time I got around to making it though, it was almost dinner time, so I put it in the fridge, saved it for dinner, and let PJ have half.

So glad I did. He loved it! So much. He wants to put it on our regular menu and said it was one of the best salads he's had in awhile. I agree. 

Broiled Goat Cheese Arugula Salad with Grapes and Candied Pecans
adapted from Eliot's Eats

For broiled goat cheese:

• 1/4 cup Panko bread crumbs
• 2 sprigs fresh thyme, minced
• olive oil
• 3 rounds of garlic goat cheese log (cut in 1/2 inch slices)
• sea salt + freshly ground black pepper, to taste

For salad:  

• arugula
• 1/4 cup red seedless grapes, halved
• 1/8 cup honey roasted pecan pieces
• balsamic dressing 

Preheat oven to broil. 

Mix together Panko bread crumbs and minced thyme.  Generously coat a plate with olive oil. 

Dip each side of the goat cheese round in the olive oil and then coat with bread crumb mixture.   

Place goat cheese slices in a metal baking dish and season with salt and pepper.

Broil for 2-3 minutes per side or until golden brown. Let cool to warm before serving. 

Assemble salad with arugula, grapes, and pecan pieces. Top with broiled goat cheese slices and dressing and serve. 


Printable Recipe


 






















































Can you imagine all the perfect flavors and textures? Peppery arugula, sweet grapes bursting with juicy flavor, crunchy and sweet candied pecans, crunchy tart broiled goat cheese all topped with a sweet balsamic dressing. I used Private Selection's White Balsamic & Honey Dressing. Like I said, so good. 

I may or may not have made another salad that night.  
 

Check out my past Secret Recipe Club posts!

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Peace, and bacon grease!