Goat Cheese Salad with Arugula - Beaches Be Salty Beer Pairing

Looking for a quick and delicious meal? This Goat Cheese Salad with Arugula is your answer! Packed with flavor and ready in 30 minutes, it’s great as a main or side dish. Pair it with our Beaches Be Salty brew for the ultimate experience.

Servings: 10

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients -

Garlic Butter Croutons:

• 2 Tablespoons salted butter

• 1 clove garlic pressed

• 2 cups 3/4 inch stale bread pieces about 3 ounces

Honey Balsamic Vinaigrette:

• 1/3 cup olive oil

• 2 Tablespoons balsamic vinegar

• 1 Tablespoon honey

• 1 teaspoon dijon mustard

• 1 clove garlic pressed

• 1/4 teaspoon salt

• 1/4 teaspoon fresh cracked black pepper

Salad:

• 6-7 pieces bacon*

• 5 ounces plain goat cheese (chévre)*

• 7 ounces arugula*

• 2/3 cup sliced strawberries*

• 1/2 cup candied pecans*

• 1/3 cup dried sweetened or unsweetened cranberries

• 1/3 cup diced red onion

Instructions -

1. Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.

2. Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.

3. Place the bread pieces on a baking sheet lined with parchment paper in a single layer.

4. Bake for 10-12 minutes, tossing halfway through. Set aside to cool.

5. In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.

6. Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.

7. Use a fork to crumble the log of goat cheese into large pieces.

8. Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.