There are few things I love more in life than I love goat cheese. It is a true and undying love that rivals my overflowing heart for my human children. There are a few things that I believe compliment goat cheese in abundant and exponential ways. One of them has nothing to do with this recipe; and it is portabello mushrooms, roasted red peppers and rosemary. And the other has everything to do with this recipe and it is pickled beets. I have a Goat Cheese, Pickled Beet and Arugula Panini Recipe that is divine and simple. And of course, here, it is presented on a beautiful bed of heirloom tomatoes and baby arugula. And in case you don't know what a panzenella salad is, it is the addition of bread to a salad. It may sound odd to you if you've never had one. But if you have, you're hitting yourself on the forehead for not having done of it sooner. Think of it as soft croutons that absorb all of the delicious tastes of the salad.
Ingredients are listed per salad.
For the Salad:
1 heirloom tomato
1 large handful of baby (or regular) arugula
4 pickled beets, whole (jarred) then quartered
5-8 1" chunks of French or sourdough bread
1/4 cup (or a little less) of crumbled goat cheese
1-2 tbsp of salad dressing
For the dressing:
3/4 cup olive oil
1/4 cup balsamic vinegar
3 tbsp red wine vinegar
1 tbsp honey
1/2 tsp dijon
1/2 tsp salt
1/2 tsp black pepper
5 garlic cloves, crushed in a garlic press
1. Prepare the dressing by mixing all of the ingredients in a mason jar (or any other lidded container). Shake the dressing vigorously and set aside.
2. Slice your tomatoes 1/4-1/2 inch thick.
3. Quarter your pickled beets.
4. Cut your bread into 1" cubes.
5. Lay down a bed of arugula, roughly a handful. Arrange the tomatoes in a circle. Add the quartered pickled beets, 5-8 cubes of bread, a little less than a 1/4 cup of goat cheese and then drizzle with the dressing.