Cucumber, Arugula, and Red Onion Salad
With Goat Cheese Toasts
Taken from: Fresh From The Farmer’s Market
By Janet Fletcher
For The Salad:
3/4 Pound Japanese Cucumbers, peeled if desired, and very thinly sliced
1/2 Red Onion, very thinly sliced
1 clove garlic, minced
1 TBS Walnut Oil
1 TBS Extra Virgin Olive Oil (Blade Press)
2 1/2 – 3 tsp Sparkling Wine Vinegar
Grey Sea Salt and Freshly Ground Black Pepper
1/4 Pound Young Arugula
18 Niçoise Olives
Preheat oven to 425 degrees F. Cut the baguette on a severe diagonal into 6 thin slices about 7-8 inches long and about 1/4 inch thick, Save leftover baguette for another use. Using 1 TBS olive oil, brush both side of the baguette slices. Arrange on a baking sheet and bake until golden, about 15 minutes. Remove from oven and set aside. Reduce oven heat to 375 degrees F.
Put goat cheese in a small baking dish and top with remaining tsp. olive oil. Bake until it is quite warm and soft to the touch, 6-8 minutes.
While cheese bakes, make the salad: In a large bowl, combine cucumbers, onions, garlic, walnut oil, olive oil, and 2 1/2 tsp. vinegar. Season to taste with salt and pepper and toss well. Add arugula and toss again gently. Taste and adjust seasoning, adding another 1/2 tsp. vinegar if needed.
Arrange salad on a serving platter. Scatter olives over the top and around edge. Spread warm cheese on toasts, then place toasts around salad or pass separately.