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Arugula with roasted goat cheese, raspberries and caramelized walnuts

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Ingredients for 4 servings:

  • 125 g arugula
  • 400 g cheese (goat cheese roll), French
  • 100 g raspberries, fresh or frozen
  • 50 g walnuts, caramelized
  • 8 tbsp oil (walnut)
  • 4 tbsp vinegar (raspberry)
  • Rapeseed oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

appetizer

Wash the arugula and arrange it in a circle on a plate, leaving the center out. Distribute the raspberries evenly on top. Roughly chop the store-bought caramelized walnuts with a knife. Alternatively, roast the walnuts yourself with a little brown sugar in a pan, stirring constantly. This is best done with disposable Chinese chopsticks. Then spread the mixture evenly over the salad. Mix the vinaigrette and drizzle over the salad. Finally, gently fry the goat cheese on both sides with a little rapeseed oil over low heat and place it in the center of the salad.

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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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