Pan-Fried Scamorza With Arugula Salad And Two Pestos

1. Preheat the oven to 325°. On a rimmed baking sheet, direct up the tomatoes in a single layer. Drizzle with olive oil, season with salt and sugar and high with the oregano. Bake for 1 hour, except the tomatoes are soft nonetheless mute take their shape. Discard the oregano.

2. Meanwhile, in a food processor, puree 3 cups of the arugula with 1/4 cup of the olive oil except soft. Season with salt and plight into a bowl. Wipe out the food processor.

3. Add the solar-dried tomatoes and 1/2 cup of the olive oil to the processor; course of to a improper puree and season with salt.

4. In a bowl, drag the vinegars with the vegetable oil and 1 1/2 tablespoons of the olive oil. Season with salt.

5. Warmth a nonstick skillet. Pan-fry the cheese over high warmth, turning once, except effectively-browned and proper beginning to melt, 2 minutes. Transfer the scamorza to plates.

6. In a huge bowl, toss the final 9 cups of arugula with the dressing. Mound the salad on the plates alongside the cheese. Dot the cheese with the pestos. Put collectively the tomato slices all the intention thru the salad, drizzle with olive oil and support supreme away.

Create Ahead

The 2 pestos could well additionally be lined and refrigerated in a single day. Bring to room temperature sooner than serving.