Goat Cheese & Arugula Rolls - Oliviers & Co.

Goat Cheese & Arugula Rolls

July 20, 2017
Goat Cheese and arugula rolls

Creamy goat cheese and delicious arugula provide a refreshing snack on a summer day.

Goat Cheese & Arugula Rolls



Instructions:

Cut the goat cheese into 16 portions. Sprinkle the Espelette pepper over the cheese portions, then wrap each one in a slice of cured meat.

Line up the small rolls in a bowl one after the other, then drizzle olive oil over them and let cool in the refrigerator 30 minutes.

Prepare a large bowl of salted, lemony cold water.

Remove the hard leaves from the baby artichokes and cut the remaining ends of the leaves. Slide them thinly, with a slicer or, a sharp knife. Dip them one by one into the cold water.

Prepare the vinaigrette by whisking 6 Tbsp of the oil and the 2 Tbsp of balsamic vinegar. Add salt and pepper.

Drain the sliced artichokes in a clean cloth, serve, drain then mix with the arugula salad.

When it's time to serve, drain the rolls from the marinade and add the rolls to the seasoned salad.

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