A couple of month ago, my neighborhood Uno’s closed. That’s probably a good thing, because it means I’ll have one less opportunity to eat greasy pizza, right? I suppose. But any tears I shed over this loss were not for the pizza… they were for the goat cheese salad.
I first discovered the goat cheese salad about two years ago at Sweetwater Tavern. When I rediscovered it at Uno’s, which was much closer to me, I was thrilled! Stop laughing – you would be too. Picture it: walnut-encrusted, browned goat cheese surrounded by blueberries on a bed of arugula covered in a blueberry vinaigrette. Like I said: heaven.
There is a recipe for a goat cheese salad with roasted beets and Brussels sprouts in my new favorite cookbook, The Eat-Clean Diet Recharged by Tosca Reno, and when I made that, it turned out great. I was seriously surprised at how much I liked Brussels sprouts – and beets, for that matter! It was light and filling at the same time – the point of healthy eating, right?
But the other day I got a real hankering for that blueberry salad. One quick grocery trip later, and I was making this:
It was so good I made another one the next night… and the night after that. I promise I’ll take a night off tonight.
I decided to go ahead and slice/crumble the goat cheese up right from the start because that’s how it turns out anyway, and I was making a smaller portion than I’d have eaten in a restaurant. I was missing the blueberry vinaigrette (Has anyone ever seen one in a store? Tell me!), but my old reliable balsamic worked well.
Blueberry Goat Cheese Salad
– 1 cup baby arugula
– 3/4 – 1 cup blueberries
– 1/3 round goat cheese
– 1/4 cup chopped walnuts
– Balsamic vinaigrette (blueberry if you can find it or make it!)
Very simple: toss the ingredients together and savor.
I bought a small round of goat cheese at Wegmans and used about a third of it – maybe not even that much – and it was enough for two small salads. Feel free to indulge in a little more, though. 😉 As you can see above, I used Newman’s Own dressing – I love the flavor. To go with it, I cooked two chicken breast cutlets (my new favorite form of chicken to buy) with olive oil, salt, and freshly ground black pepper. Then I had the sudden inspiration to “summer it up” and add some lemon.
Let me tell you: good idea. I’ve seen recipes for lemon chicken before, but all I did this time was juice a lemon and split the juice between the two pieces once they were cooked. It was SO good.
So, another great summery dinner created! I think I’m starting to get the hang of this. 🙂
And on that note, happy first day of summer! Get out there and enjoy it!