Simple salads with bright and flavorful ingredients make a perfect summer lunch. Lately, I've had some fun in the kitchen by coming up with interesting combinations. This one is attractive and, I must say, delicious.
4.4 ounces/126 grams hot chorizo, sliced
1 yellow bell pepper, cored and sliced
4 cups of arugula
2 tablespoons goat's cheese
Red wine vinegar, to serve
Over medium, cook the chorizo for 6 minutes in a large skillet. Add the yellow peppers; cook for 3-4 minutes or until chorizo is cooked through and the peppers have softened slightly.
To assemble: Arrange a bed of arugula on a plate and top with the chorizo and peppers. Add about a tablespoon of goat's cheese in pieces to the salad. Drizzle a tiny amount of red wine vinegar over the salad.
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