Arugula & Goat Cheese Salad with Vanilla Bean Oil

Preparation - 20 min | Baking time – 10 min| Yields - 8 servings

Ingredients:
3 whole Rodelle Vanilla Beans, split and scraped
4 cups light Olive oil
1 -10 oz log Goat Cheese
1 ½ cup Pecans, toasted and chopped
1 large egg
1 tbsp water
½ cup dried cherries
½ cup toasted pecans
1 lb Arugula leaves, washed and dried
Salt & pepper, to taste

Method:
Preheat oven to 350 degrees.
In a medium saucepan over low heat, add Rodelle Vanilla Beans, seeds and olive oil, simmer slowly over medium heat until vanilla is aromatic, approximately 10-15 minutes.
Remove from heat, strain and cool.
Store in an air tight container in the refrigerator.
Using a hot knife dipped in water, cut goat cheese into 8 medallions.
Whisk egg and water to create an egg wash.
Carefully, roll the goat cheese into the egg wash and then into the chopped pecans to coat, making sure to press the nuts into the cheese.
Place goat cheese medallions on a cookie sheet coated with non stick spray.
Bake for 7-10 minutes until cheese is soft and egg is cooked.
Remove from oven and set aside.
In a large bowl toss arugula, dried cherries and toasted pecans with ¼ cup of vanilla bean oil. Season with salt and pepper to taste.
Garnish with pecan toasted goat cheese medallions.
Serve immediately