Arugula Salad With Goat Cheese Medallions

By Sunset
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1/3 cup pine nuts

1/3 cup currants

3 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

9 to 10 ounce (about 9 cups) small, tender arugula leaves or salad mix, rinsed and drained

1 to 3 logs (11 to 12 oz. total) fresh chèvre (goat) cheese, cut into 8 to 10 equal rounds

Salt and pepper

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