Makes 1 entree or 2 appetizers
2 tablespoons goat cheese
1/4 to 1/2 teaspoon EACH of finely chopped basil, mint, chives and tarragon
1 large handful arugula
4 grape or cherry tomatoes, quartered
1/2 cup pickled beets, quartered
1 teaspoons pine nuts, raw or toasted
2 teaspoons extra virgin olive oil
Coarse salt, to taste
Freshly cracked black pepper, to taste
1. In a small bowl, mix together the goat cheese and herbs until fully incorporated.
2. Arrange the salad in one or two salad bowls by laying down the arugula, the tomatoes, small dollops of the herbed goat cheese and the pickled beets. Drizzle the salad with olive oil. Sprinkle with pine nuts, salt and pepper and serve immediately.
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