Grilled Vegetable& Arugula Salad with Toasted Pecan Goat Cheese

Recipe by Evans Street Station
Featuring ingredients from
Prochaska Farms and
Boulevard Market

Ingredients
1 Yellow Squash - medium sized (Prochaska Farms)
1 Zucchini - medium sized (Prochaska Farms)
1 Roasted Red Pepper - skin & seeds removed, diced
(Prochaska Farms)
4 cups Arugula (Prochaska Farms)
½ cup Pecans (toasted and chopped small)
½ cup Goat Cheese (Boulevard Market)
As needed Vegetable Oil or Olive Oil Blend
To taste Sea Salt and Cracked Black Pepper

White Balsamic Dressing
1 cup Extra Virgin Olive Oil
1/3 cup White Balsamic Vinegar
2 cloves Garlic (minced)
1 Shallot (minced)
1 tsp Dijon Mustard
To taste Sea Salt and Cracked Black Pepper

For the Dressing:
In a mixing bowl, combine the vinegar, garlic, shallot, and dijon.
Slowly drizzle in the olive oil, whisking constantly.
Allow to sit refrigerated for an hour before use.
Whisk to re-emulsify before use.

To Grill the Squash:
Slice the squash and zucchini cross-wise on a slight bias ¼ inch thick.
Toss in a light coating of oil and season with salt and pepper.
Cook on a preheated grill (on high) making sure to mark both sides and remove while still a little firm.

For the Pecan Goat Cheese:
With your hands form small discs with the goat cheese.
Press the chopped pecans into the discs to coat evenly.
Warm them in an oven just before serving.

To assemble:
Toss the arugula and red peppers in just enough dressing to fully coat and flavor. Arrange the squash and zucchini on a plate.
Top with arugula mix and add the goat cheese warm.