13min prep: 3min cook: 10min
Salads do not have to be complex to be interesting. This recipe is easy and to the point, resulting in a delicious side dish every time.Notes:
- Balsamic syrup is my go-to, quick dinner solution. It adds a ton of flavor to all kinds of dishes without a ton of work or fat!
Ingredients
Produce
- Baby Arugula — 5 Ounces
- Cherry Tomatoes — 1 Cup
Cheese & Lunchmeat
- Goat Cheese — 4 Ounces
Dry Goods & Packaged Goods
- Pine Nuts — 1⁄3 Cup
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Balsamic Syrup — 3 Tablespoons
- Extra Virgin Olive Oil — 2 Tablespoons
Equipment
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Saute Pan, Small (8″-9″)
Prep Steps
- Slice the cherry tomatoes in half. Place in a large mixing bowl.
Cook Steps
- Heat a small saute pan over medium heat. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Transfer to small dish to cool.
- Add the arugula to the bowl of tomatoes. Drizzle with olive oil and balsamic syrup and season with salt and pepper. Toss to combine.
- Add the pine nuts and gently fold in the goat cheese.
- Transfer the arugula, goat cheese and pine nut salad to a serving bowl or dinner plates. Ready to eat!