- 3 vanilla beans, split and scraped
- 4 cups light olive oil
- 1 log goat cheese, about 10 ounces
- 1 cup chopped toasted pecans
- 1 pound arugula leaves, washed and spun-dry
- Salt and freshly ground black pepper, to taste
Food Network Invites You To Try This Arugula And Goat Cheese Salad With Vanilla Bean Oil Recipe From Emeril Lagasse.
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