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Pan-Fried Smoked Provolone with Oven-Dried Tomatoes and Baby Arugula Salad



Pan-frying smoked provolone gives the cheese a crisp crust.

Serves 4


  • 4 tablespoons pine nuts
  • 4 cups packed baby arugula leaves, washed and carefully dried with a towel
  • 8 pieces oven-dried tomatoes
  • 6 ounces smoked provolone, sliced ½ inch thick (about 4 slices)
  • Salt and fresh ground pepper
  • White truffle oil, for drizzling
  • Pomegranate balsamic vinegar, for drizzling


In a small nonstick skillet, sauté the pine nuts on medium high heat until golden brown, about 4 minutes.

Arrange the baby arugula on individual plates; one cup per plate. Arrange 2 pieces of oven-dried tomatoes on each plate, next to the baby arugula.

Heat a nonstick skillet. Pan-fry the cheese over high heat, turning once, until well-browned and just starting to melt, 2 minutes. Transfer the smoked provolone to the plates, next to the baby arugula and tomatoes. Season it with salt and pepper and sprinkle with the pine nuts. Drizzle the salad with white truffle olive oil and pomegranate balsamic vinegar. Serve right away.


You can use more pieces of oven-dried tomatoes if you desire. They add great flavor to this salad! If you want you can make them yourself (which I recommend) click here for the recipe. Otherwise, you can find good options at a specialty store near you.

The white truffle oil and the pomegranate balsamic add great flavor to any simple salad, including this one! I got them at The Olive Twist, but since they don’t have an online store yet you can purchase those products at a specialty store near you (unless you live in Fort Wayne, IN.) If you can’t find them anywhere, then use regular extra-virgin olive oil and regular balsamic vinegar; just make sure you chose high quality ones. It makes all the difference!

Nutrition Facts:

Amount Per Serving

Calories 204.9

Total Fat 17.4 g

Cholesterol 20.0 mg

Sodium 306.4 mg

Potassium 51.3 mg

Total Carbohydrate 4.1 g

Dietary Fiber 0.3 g

Sugars 2.8 g

Protein 8.2 g


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