Freshly Made Sunkist Lemon-Scented Goat Cheese, Arugula and Frisee Salad Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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This salad will make you think you are dining at a French country inn! Topped with toasted pine nuts, goat cheese and the wonderful dressing make the Freshly Made Sunkist Lemon-Scented Goat Cheese, Arugula and Frisee Salad recipe impossible not to love!

Ingredients:

  • Lemon-Scented Goat Cheese
  • Special equipment: large, fine-mesh sieve
  • 2 quarts whole goat milk
  • ½ tsp. salt
  • 1 Sunkist® lemon, halved and seeded
  • 2 cloves of garlic, peeled and crushed

  • Salad Dressing
  • ½ cup fresh-squeezed Sunkist® lemon juice
  • 1 Tbsp. Dijon mustard
  • ¼ cup milk
  • 2 Tbsp. Sunkist® lemon zest
  • 1 Tbsp. dried basil
  • ½ Tbsp. black pepper
  • ½ Tbsp. salt
  • 1 ½ cups canola oil

  • Arugula and Frisee Salad
  • ½ red onion, thinly sliced
  • 3 Tbsp. Sunkist® lemon juice
  • 2 cups arugula leaves
  • 2 heads of young frisee lettuce (stems removed, washed and dried)
  • ½ cup opal basil leaves
  • ¼ cup toasted pine nuts
  • Freshly ground black pepper

Instructions: (Makes 6 servings)

  • Lemon-Scented Goat Cheese
    •
  • Slowly bring milk and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
    •
  • Add the lemon and crushed garlic, then reduce heat to low and simmer, stirring constantly, until the mixture curdles (about 2 minutes).
  • Pour the mixture into the fine mesh sieve.
  • Remove the lemon and the garlic.
    •
  • Allow the cheese to drain for one hour.
  • Reserve and chill the liquid.
    •
  • Chill the cheese.
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  • Cut the cheese into 12 wedges.
    •
  • Once chilled, store the cheese in the liquid in the refrigerator for up to four days.
    •
  • Salad Dressing
    •
  • In a blender, add all the ingredients except the canola oil.
  • Blend ingredients on high speed until combined.
  • While blending, slowly add the canola oil in a steady stream until fully incorporated.
    •
  • Arugula and Frisee Salad
    •
  • In a small bowl, toss the red onion with the lemon juice and allow to sit for 30 minutes.
    •
  • Mix together the arugula, frisee and opal basil leaves.
    •
  • Toss lightly with some of the vinaigrette and distribute amongst 6 plates.
    •
  • Top with the marinated red onion and goat cheese.
  • Sprinkle with the toasted pinenuts and fresh ground black pepper.

Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality