Arugula salad with dates, pecans and goat cheese toasts

Ingredients

Arugula salad
1/4 tsp. salt
1 tbsp. finely minced shallot
2 tbsp. pomegranate syrup
1 tsp. vanilla bean vinegar
?1/4 cup grapeseed oil
Freshly ground pepper, to taste
12 oz. (1 1/2 cups) rocket arugula, rinsed
1/3 cup roughly chopped pecans
1/2 cup pitted and sliced dates

Goat cheese toasts
1 (8-oz.) French bread baguette
Olive oil, for brushing toasts
Salt and pepper, to taste
8 oz. soft fresh goat cheese

Directions

For salad: In a small bowl, whisk salt, shallot, syrup, vinegar and pepper well. Add grapeseed oil in a steady stream and whisk until emulsified. In a larger bowl, combine arugula, pecans and dates. Top with vinaigrette and toss gently to coat.

For goat cheese toasts: Cut 18 (1/4-inch) diagonal slices from baguette. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Place a goat cheese round or slice on each baguette. Place under broiler until cheese is soft and a little runny, about 2 to 3 minutes.

Serves 2 as an entrée or four as a side