Grilled vegetable and arugula salad with goat cheese bruschetta
Servings: 8
Prep Time: 15 min
Total Time: 25 min
Ingredients
For the Dijon vinaigrette
¼ cup extra virgin olive oil
3 tablespoons vinegar, best to use white wine vinegar
2 tablespoons shallots, finely chopped
1 ½ tablespoons Dijon mustard
salt and black pepper per taste
For the salad and crostini
5 oz / 140 gr baby arugula
2 avocadoes, firm but ripe, pitted and quartered but not peeled
2 medium tomatoes, halved lengthwise
2 plum tomatoes, halved lengthwise
2 zucchini, halved lengthwise
1 lb / 450 gr asparagus, woody stems trimmed
1 baguette, cut into 1/4″ thick slices
4 ounces goat cheese, at room temperature
2 Tablespoons olive oil for brushing
Instructions
Preheat the grill pan to medium-high heat or the grill if you have one.
To make the vinaigrette: In small bowl, combine olive oil, vinegar, shallots and mustard. Season to taste with salt and pepper, then set aside.
Prepare avocados, tomatoes, zucchini and asparagus. Place in a bowl and drizzle with olive oil, salt and pepper to coat them lightly. Place the cut side of vegetables facing the grill and cook until they are slightly charred with grill marks – about 3 minutes for the avocados, 5 minutes for the tomatoes, 4 minutes for the zucchini and 3 to 5 minutes for the asparagus.
Meanwhile brush the baguette slices with olive oil and place them in a separate area of the grill to cook until toasted – about 2 minutes, then remove from the grill and spread the goat cheese onto the toasted side of each slice and set aside.
Spread the arugula onto the plate and toss with enough vinaigrette to coat the leaves.
Slice the zucchini. Spoon the avocados out of their shells and slice them into wedges, also slice each tomato into 3 wedges. Distribute all vegetables artfully on the top of the arugula. Drizzle sparingly with vinaigrette and serve with the goat cheese crostini.
