Arugula Salad with Goat Cheese Medallions

Ingredients

• 1  to 3 logs chèvre cheese fresh cut into 8 to 10 equal rounds (goat)
• 0.3 cup currants 
• 3 tablespoons olive oil extra-virgin
• 0.3 cup pinenuts 
• 9 cups salad mix rinsed drained
• 10 servings salt and pepper 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• spatula

Directions

1. In an 8- to 10-inch nonstick frying pan over medium-high heat, stir nuts often until golden, 3 to 4 minutes.
2. Add currants, stir, and pour mixture into a small bowl.
3. In a wide bowl, mix 2 tablespoons oil and the vinegar.
4. Add arugula leaves and mix to coat. Mound equal portions on salad plates.
5. Pour 1 tablespoon oil into the frying pan and set over medium-high heat.
6. Lay cheese in pan and heat just until warm, turning once with a wide spatula, 3/4 to 1 minute total. Set a portion of cheese on each salad.
7. Sprinkle with nuts and currants. Season to taste with salt and pepper.