Califonia Bountiful
Side Dish

Arugula salad with dates, pecans and goat cheese toasts

Tangy arugula, sweet dates and crunchy pecans create a harmony of fresh flavors. The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.

Executive Chef Paul Murphy
Humphreys Restaurant, San Diego

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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

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