Arugula and Goat Cheese Salad with Vanilla Bean Oil

1. 1

   In a small saucepan over low heat, heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic.

2. 2

   Cool, strain, and store refrigerated.

3. 3

   Using either dental floss or a knife dipped in warm water, divide goat cheese log into 8 medallions.

4. 4

   Carefully roll in chopped pecans to coat, pressing nuts into cheese so that they adhere.

5. 5

   Set aside until ready to assemble the salads.

6. 6

   In a large bowl toss arugula with 3 ounces of the vanilla bean oil.

7. 7

   Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion.

* Per serving · 4 servings · Values may vary.

No additional tips available.