Arugula and Grilled Chevre Salad

We’re having this salad for dinner tonight due to a garden overflowing with arugula right now. When I make this salad for family members who might be wary of the sauce containing white wine, I put the white wine in the saucepan first, boil it, and then add the jam.

Arugula and Grilled Chevre Salad
Serves 4

About 1 T olive oil
1 T vegetable oil
4 slices French bread
3 T walnut oil
1 T lemon juice
8 oz goat cheese
generous handful of arugula leaves
about 4 oz curly endive
salt and ground black pepper

For the sauce:
3 T apricot jam
¼ c white wine
1 t Dijon mustard

Heat olive oil and vegetable oils in a frying pan and fry the slices of French bread on one side only, until lightly golden. Drain on paper towels.

To make the sauce, heat the jam in a small saucepan until warm but not boiling. Push through a sieve, into a clean pan, then stir in the wine and mustard. Heat gently and keep warm until ready to serve.

Mix the walnut oil and lemon juice and season with a little salt and pepper.

Preheat the broiler for a few minutes before serving the salad. Cut the goat cheese into 2 oz rounds and place each piece on a French bread crouton, untoasted side up.

Toss the arugula and endive in the walnut oil dressing and arrange on four individual serving plates. Place the croutons under the broiler for 3-4 minutes, until the cheese melts. Arrange cheese croutons on each salad and pour on a little of the apricot sauce.

EmilyCC lives in Phoenix, Arizona with her spouse and three children. She currently serves as a stake Just Serve specialists, and she recently returned to school to become a nurse. She is a former editor of Exponent II and a founding blogger at The Exponent.


  1. Truthfully, I get the cheapest white wine I can find. I know cooks on TV say, “don’t use wine in cooking that you wouldn’t drink.” But, I don’t drink it and thus, can’t tell the difference between good and bad wine. I got the walnut oil (and the white wine) at Trader Joe’s.

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