John Myers
Arugula Garnished – with Goat Cheese, Egg and Cherry Tomatoes
The perfect arugula garnished – with goat cheese, egg and cherry tomatoes recipe with a picture and simple step-by-step instructions.
For the vinaigrette:
- 4 Discs Toast
- 4 Discs Oil
- 1 role Goat cheese
- 1 teaspoon Honey liquid
- 2 hard boiled Eggs
- 9 Cherry tomatoes red
- 3 tablespoon Walnut oil
- 2 tablespoon Orange juice
- 1 tablespoon Bianco balsamic vinegar
- 2 Pinches Salt
- 2 Pinches Sugar
- Sort out the rocket, wash in ice-cold water, spin dry in the salad spinner and place in the fridge until serving. Peel the eggs and cut into six wedges with the egg cutter; Wash tomatoes, pat dry and cut in half. Put the ingredients for the vinaigrette in a screw-top glass and shake vigorously.
- Toast the toast lightly, cut out 2 hearts with cookie cutters and drizzle a few drops of oil over them. Cut thin slices of the goat cheese and moisten with a little honey. Put a piece of goat cheese on each of the big hearts and bake all hearts in the grill for five minutes.
- During this time, serve the salad with the halved tomatoes and egg wedges. Sprinkle everything with the vinaigrette and finally add the baked hearts. I sprinkled them with some colored pepper.
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