taste

Fresh Goat Cheese with Oven-dried Tomatoes, Arugula, and Balsamic Vinaigrette

By Vancouver Magazine /

OVEN-DRIED TOMATOES
12 ripe, thick-skinned tomatoes (such as Cascades or Romas)
1 Tbsp olive oil
1 tsp salt

OVEN-DRIED TOMATOES: Preheat the oven to 300˚f. Line a baking sheet with parchment paper.
Slice tomatoes in half lengthwise and drizzle with olive oil. Sprinkle with salt, then arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool. Can be refrigerated for up to 3 days.

GOAT CHEESE AND ARUGULA
5 oz fresh goat cheese
5 oz fresh arugula

GOAT CHEESE AND ARUGULA: Cut goat cheese into 4 pieces and mould each into a circle by pressing it into a 2-inch ring mould.

Wash and dry arugula and mound on individual plates.

BALSAMIC VINAIGRETTE
1/4 cup balsamic vinegar
3/4 cup olive oil
1 tsp honey

BALSAMIC VINAIGRETTE: Place vinaigrette ingredients in a small bowl and whisk until well combined. Set aside until needed. Will keep refrigerated in an airtight container for up to 1 week.

To Serve: Top arugula with 6 oven-dried tomatoes and drizzle with vinaigrette. Place 1 round of goat cheese on each salad.

 

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].