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Arugula salad with dates, pecans and goat cheese toasts

Recipe by:Executive Chef Paul Murphy
Humphreys Restaurant, San Diego


  • Arugula salad
    1/4 tsp. salt
    1 tbsp. finely minced shallot
    2 tbsp. pomegranate syrup
    1 tsp. vanilla bean vinegar
    ?1/4 cup grapeseed oil
    Freshly ground pepper, to taste
    12 oz. (1 1/2 cups) rocket arugula, rinsed
    1/3 cup roughly chopped pecans
    1/2 cup pitted and sliced dates
  • Goat cheese toasts
    1 (8-oz.) French bread baguette
    Olive oil, for brushing toasts
    Salt and pepper, to taste
    8 oz. soft fresh goat cheese


For salad: In a small bowl, whisk salt, shallot, syrup, vinegar and pepper well. Add grapeseed oil in a steady stream and whisk until emulsified. In a larger bowl, combine arugula, pecans and dates. Top with vinaigrette and toss gently to coat.

For goat cheese toasts: Cut 18 (1/4-inch) diagonal slices from baguette. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Place a goat cheese round or slice on each baguette. Place under broiler until cheese is soft and a little runny, about 2 to 3 minutes.

Serves 2 as an entrée or four as a side

Califonia Bountiful