- 3 vanilla beans split and scraped
- 4 cups light olive oil
- 1 goat cheese log about 10 ounces
- 1 cup chopped toasted pecans
- 1 pound arugula leaves washed and spun dry
- salt to taste
- Freshly ground black pepper to taste
ARUGULA AND GOAT CHEESE SALAD WITH VANILLA BEAN OIL This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Bakersley Estate In Fort Worth, Texas In 1996.