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Baby Arugula and Goat Cheese Salad with Steam Whistle Vinaigrette

Baby Arugula and Goat Cheese Salad with Steam Whistle Vinaigrette
Prep Time
15 min
Cook Time
15 min
Yields
4 servings

A quick, easy and delicious salad with fresh ingredients that’s perfect for an appetizer or lunch.Courtesy of Melanie Levac.

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ingredients

Vinaigrette

1
bottle (341 mL) Steam Whistle pilsner
¾
cup (180 mL) vegetable oil
½
Tbsp (7.5 mL) lemon juice
1
tsp (5 mL) lemon zest
1
tsp (5 mL) Dijon mustard
1 ½
Tbsp (22.5 mL) honey
salt and pepper to taste

Salad

4
cup (1 L) baby arugula
4
ripened peaches
¼
cup (60 mL) cherry or grape tomatoes
2
Tbsp (30 mL) red onions, finely diced
goat cheese
honey roasted almonds

Roasted Almonds

¼
cup (60 mL) almonds
1
Tbsp (15 mL) honey
salt, to sprinkle
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directions

Step 1

Slowly reduce the beer to 1/4 cup (60 mL). Let it cool in a separate bowl. Add everything but vegetable oil and salt and pepper, whisk together and then slowly drizzle with oil. Check for flavour before adding salt and pepper; determine the amount of seasoning using your own judgement.

Step 2

Take out the Arugula 15 mins before serving. Pit the peaches and cut into half moon shapes. Then cut the tomatoes in half, and finely cut the red onions.

Step 3

Toss the red onions and arugula with dressing just so the leaves shine with vinaigrette. Season the tomatoes with salt and pepper and place on salad.

Step 4

Finally sprinkle with goat cheese and almonds. Then, you can drizzle a little more dressing over the goat cheese and tomatoes.

Step 5

Preheat the oven to 375ºF (190ºC). Mix the almonds, honey and salt. Then, on a baking sheet lined with parchment, roast the almonds for 15-18 mins and let cool.

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