Arugula with baked goat cheese, baked apples, dried tomatoes and walnuts

Ingredients for 2 servings:

• 50 g arugula
• 50 g dried tomatoes with sea salt, without added oil
• some walnuts
• ½ roll(s) sliced ​​goat cheese
• 1 tbsp butter
• 1 tsp sugar
• 1 apple (Boskop)
• 2 tbsp honey
• some salt and pepper
• 3 tbsp olive oil
• 1 ½ tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple but sophisticated

First, prepare the sauce. Mix the honey with a little salt and pepper, add the olive oil, and finally stir in the lemon juice. Season to taste. Distribute the arugula evenly among the plates. Arrange the sun-dried tomatoes in a circle on the edge of the plate, leaving some space between each for the baked apples. Chop the walnuts slightly if necessary and briefly toast them in a dry pan, then sprinkle them over the salad. Drizzle about 2/3 of the sauce over the salad. Cut about 2 slightly thicker slices from the goat cheese roll per serving. Line a baking tray with baking paper, place the slices on it, and bake in a preheated oven at 180°C for about 10 minutes. Wash or peel the apple and cut it into wedges. Heat the butter in a pan until foaming, then sprinkle in the sugar and fry the apple slices on both sides over low heat. Arrange the baked apples among the sun-dried tomatoes on the salad, arrange the goat cheese in the middle of the plate and drizzle the remaining sauce over the salad.