Arugula and Goat Cheese Salad with California Raisin-Roasted Red Pepper Jam

Pulse roasted red peppers with California raisins and balsamic vinegar for a zesty salad topper—simple yet decadent.

Details

INGREDIENTS

    California Raisin-Roasted Red Pepper Jam

    • 1 cup roasted red bell peppers
    • 1/2 cup California Raisins
    • 2 tablespoons balsamic vinegar

    Shallot Vinaigrette

    • 2 tablespoons minced shallots
    • 1 tablespoon mild honey
    • 2 tablespoons cider vinegar
    • 2 tablespoons white balsamic vinegar
    • 1/2 cup grape seed oil
    • Kosher salt to taste

    Salad

    • 3 tablespoons California Golden Raisins
    • 2 ounce goat cheese
    • 4-5 cups arugula
    • Freshly ground black pepper

    PROCEDURE

    Posted October 17, 2012 by Melinda
    Pulse roasted red peppers with California raisins and balsamic vinegar for a zesty salad topper—simple yet decadent.

    • Ready Time :
      0 min

    Servings

    Ingredients

      California Raisin-Roasted Red Pepper Jam

      • 1 cup roasted red bell peppers
      • 1/2 cup California Raisins
      • 2 tablespoons balsamic vinegar

      Shallot Vinaigrette

      • 2 tablespoons minced shallots
      • 1 tablespoon mild honey
      • 2 tablespoons cider vinegar
      • 2 tablespoons white balsamic vinegar
      • 1/2 cup grape seed oil
      • Kosher salt to taste

      Salad

      • 3 tablespoons California Golden Raisins
      • 2 ounce goat cheese
      • 4-5 cups arugula
      • Freshly ground black pepper

      Directions

      California Raisin-Roasted Red Pepper Jam
      Place everything in food processor. Pulse a few times or until mixture is chunky. Will yield more than four servings.

      Shallot Vinaigrette
      Whisk all ingredients but oil together and slowly whisk in grape seed oil to emulsify. Taste for seasonings, and adjust as needed. Set aside. Will yield more than four servings.

      Salad
      Soak the California Golden Raisins in 1/4 cup of the shallot vinaigrette for 15 minutes. Mix arugula, ground pepper and half the goat cheese; add salad mixture to California Golden Raisins and toss. Divide arugula on four serving plates and top with remaining goat cheese. Top each serving with two tablespoons of California Raisin-Roasted Red Pepper Jam. Serve immediately.

      Makes four servings of salad
      Recipe courtesy of Drexel University

      Nutritional information listed below is per serving with 2 tablespoon jam and 1 tablespoon dressing

      Nutrition Facts Per Serving

      Calories 173 Total Fat 11g (sat 4g, mono 6g, poly 0.75g, trans 0g ); Cholesterol 6.5mg; Protein 4g; Carbohydrate 14g; (Dietary Fiber 1g; Sugars 11g; ); Sodium 120mg; Calcium 87mg; Potassium 215mg

      This recipe is found in the following categories:

      Special Diet

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