Goat Cheese and Pickled Onion Salad Teri Tsang   From Every Day with Rachael Ray April 2007 SIX SERVINGS Prep Time: 25 min Half of a red onion, thinly sliced 2/3 cup white wine vinegar 1/4 cup extra-virgin olive oil Salt 12 ounces arugula 10 ounces goat cheese, crumbled 1. In a shallow bowl, marinate the onion slices in the vinegar for 15 minutes. 2. Remove the marinated onions from the vinegar and set aside, reserving the vinegar; whisk the olive oil into the reserved vinegar and season with salt. In a large bowl, toss the arugula with the vinaigrette. Top with the goat cheese and pickled onions.

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