Arugula and Goat Cheese Salad

Arugula and Goat Cheese Salad with Balsamic Vinegar

Dr. Ingrid Maes Recipes Leave a Comment


3 ounces baby arugula (about 3 handfuls)
1 ounce radicchio (about a handful)
1/4 cup crumbled goat cheese (or less, to taste)
1 -2 T extra virgin olive oil, or enough to coat arugula
1 T best quality balsamic vinegar (or less, to taste)salt/fresh ground black pepper

Place arugula in a large bowl (a bowl big enough to toss it in, not the bowl you are serving it in.)

Drizzle over a small amount of extra virgin olive oil and toss arugula well, until pieces are well coated with olive oil. (I start with a small amount of olive oil, toss, and then add more if it doesn’t seem to coat all the lettuce.)

Drizzle small amount of balsamic vinegar over arugula and toss again. (Again, I start with a small amount, then taste the salad and add more if it needs it.)

Season salad with salt and freshly ground black pepper. Arrange salad on two serving plates and sprinkle goat cheese over it.

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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