Arugula & Goat Cheese Recipe

Prepare tomatoes

Wash the cherry tomatoes and halve them. Place in a small bowl and lightly season with a pinch of salt and a grind of black pepper; set aside to macerate while you prepare other components (5 minutes).

Crisp pancetta

Heat a medium skillet over medium heat. Add the diced pancetta in a single layer (no oil needed). Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes. Using a slotted spoon transfer pancetta to a paper towel-lined plate to drain. Reserve 1 teaspoon of rendered fat in the skillet (optional) for warming tomatoes or flavoring croutons; discard excess.

Toast nuts (optional)

If using walnuts or pine nuts, briefly toast them in the warm (empty) skillet over medium-low heat for 2–3 minutes, shaking the pan, until fragrant and lightly browned. Watch closely to avoid burning. Remove and cool.

Assemble greens

Place the arugula in a large salad bowl. Crumble the goat cheese into small chunks over the greens (alternatively, slice into discs if using a log and tear into pieces). Add the halved cherry tomatoes and toasted nuts and scatter the crisp pancetta over the top.

Dress and toss

Pour the prepared white balsamic vinaigrette over the salad (start with about three-quarters of the dressing). Gently toss the salad with salad tongs or two large spoons until the leaves are evenly coated and ingredients are combined. Taste and add remaining dressing as needed. Adjust seasoning with salt and freshly ground black pepper to taste.

Plate and finish

Divide the salad into 2–4 starter portions (depending on serving size). Finish with a small extra crumble of goat cheese and a light sprinkle of freshly ground black pepper. Serve immediately so the pancetta remains crisp.

In a small bowl or jar combine the white balsamic vinegar, Dijon mustard, minced shallot, honey, and lemon juice. Whisk to blend.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Alternatively, combine all ingredients in a jar, seal, and shake vigorously until emulsified.

Taste and season with salt and freshly ground black pepper. If dressing is too sharp, add a little more olive oil or 1/4 tsp more honey; if too mild, add another 1/2 tsp vinegar or a squeeze of lemon. Use immediately or refrigerate up to 3 days; bring to room temperature and re-emulsify before using.