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Arugula salad with raspberries and grilled goat cheese

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Ingredients for 3 servings:

  • 1 pack of arugula
  • 3 goat cheese
  • 400 g raspberries, fresh
  • 1 handful of pine nuts
  • 3 tbsp forest honey
  • 1 tbsp Balsamic vinegar (fig balsamic)
  • 1 pinch(s) black pepper
  • some herbal salt
  • 1 tsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the goat cheese into 1 cm thick slices and bake in the oven at 180 degrees Celsius (convection oven) for about 5-10 minutes. Toast the pine nuts in a pan and wash the arugula. Puree half of the raspberries with the fig balsamic vinegar, pepper, oil, and salt. Transfer the salad to a plate. Pour the dressing over the salad. Spread the goat cheese on top and drizzle with the honey and pine nuts. Finally, arrange the remaining raspberries on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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