This has been a revelation for me this summer. I wanted to do a salad, and was sick of the normal accoutrements of our salads, so used what we had--goat cheese and red pepper. The sweetness of the red pepper, coupled with the goat cheese, made this wonderfully rich, without actually being so, and of course the crunch of the red pepper was a lovely addition. Maybe the easiest good salad I make.
- One 10-ounce package arugula
- One sweet red pepper sliced (with a mandolin) into 2 mm slices
- 4 ounces high water-content goat cheese, e.g. Petit Billy or Chavri
- Balsamic vinaigrette. Roughly 2 parts vinegar to 1 part oil, plus salt and 1/2 tsp dijon mustard to emulsify. The better your vinegar and oil, the less oil you need. If you have lower quality vinegar or oil, you'll need more oil to make it taste good.
Toss arugula and red peppers with vinaigrette. Crumble goat cheese on top.