Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts


  • 1 teaspoon red-wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil

  • For salad:
    • 1/2 pound arugula, tough stems discarded
    • 1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
    • 1/4 cup pine nuts, toasted
    • 3/4 cup cherry tomatoes, halved
    • 6 ounces soft mild goat cheese
    • 8 (1/3-inch-thick) diagonal baguette slices


    The Contrast Of Textures And Flavors—crunchy Pine Nuts, Creamy Goat Cheese, Acidic Tomatoes, And Spicy Arugula—adds Complexity To This Simple...

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