Grapefruit, Goat Cheese, and Arugula Salad with Cranberries and Pine Nuts

Updated on July 31, 2004

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A refreshing and delicious summer salad!

½ pound fresh arugula
3 large, ripe Ruby Red grapefruit
½ cup pine nuts
½ cup dried cranberries
1 Allegheny Chèvre log
¼ cup champagne vinegar
1/3 cup olive oil
salt and pepper to taste

Preheat oven to 375 degrees. Spread the pine nuts in a sheet pan, and roast the them in the oven until they turn golden, approximately 5 minutes. Remove from oven and set aside to cool. Peel the grapefruits completely and separate into sections. Then carefully peel the individual sections, removing all of the membrane. Using a food processor or a sharp knife, finely chop ¼ cup toasted pine nuts together with ¼ cup dried cranberries. Roll the Allegheny Chevre log in the cranberry pine nut mixture to coat the log. Set aside.

In a salad bowl, combine the arugula with the remaining pine nuts and dried cranberries. Season with salt and pepper. Whisk together the champagne vinegar and the olive oil, then drizzle over the salad and toss. Serve in salad bowls and top with grapefruit sections and a ½ inch slice of the coated chevre log. Serve and enjoy!