Salad with Arugula, Goat Cheese and Sun-dried Tomatoes

ingredients

• 1 large bunch arugula, thoroughly washed and dried
• 1 Belgian Endive, washed and sliced
• 1/3 cup sun-dried tomatoes in oil, slivered
• 3 tablespoons fresh chives, minced

directions

For the Dressing:

• 2/3 cup Stonewall Kitchen Roasted Garlic Oil
• 3 Tablespoons red wine or sherry vinegar
• 2 Tablespoons Stonewall Kitchen Champagne Shallot Mustard
• 8 OZ. jarred roasted red peppers, thoroughly drained
• 2 OZ. crumbled goat cheese
• ½ Teaspoon chopped fresh shallot
• ½ Teaspoon Stonewall Kitchen Maine Sea Salt
• freshly ground pepper, to taste

1. Put all dressing ingredients into the bowl of a food processor. Process until smooth.
2. Taste and adjust seasonings. Set aside. This dressing may be made the day before using.
3. Meanwhile, in a large bowl, toss together the arugula, endive and sundried tomatoes.
4. Add dressing and toss until lettuce is coated.
5. Place onto individual serving plates and sprinkle with fresh chives. Serve.

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Maine Sea Salt Item: 551920 $10.95