Arugula salad with goat cheese

Ingredients for 2 servings:

• 2 sheets of filo pastry (from a Turkish shop)
• 150 g cheese (soft goat cheese, roll)
• 1 sprig(s) rosemary
• 2 tsp honey
• 1 bunch arugula
• 1 handful of lamb’s lettuce
• 1 small chicory
• 1 tbsp jam, fig
• 2 tbsp white wine vinegar, milder
• 1 tsp mustard, Dijon
• Salt
• Pepper, freshly ground
• 3 tbsp olive oil
• some oil, for ovenproof molds or muffin tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C, grease 4 holes in a muffin tin or the baking cups with oil. Cut the dough into 8 squares, approximately 15×15 cm in size. Moisten your fingertips and dab the dough with oil. Stack 2 dough squares on top of each other. Cut the cheese into 4 pieces and place each on a dough square. Wash the rosemary, break off 4 small sprigs, and place them on the cheese. Drizzle 1/2 teaspoon of honey over each piece and press the dough together with both hands to form a pouch. Place the pouches in the holes in the muffin tin or the baking cups and bake in the center of the oven for 10 minutes until golden brown. Meanwhile, wash, trim, and drain the arugula and lamb’s lettuce. Trim and halve the chicory, remove the middle stalk, remove the leaves, and wash them. Divide the lettuce between two plates, leaving a space in the middle. For the dressing, combine the jam with 1 tablespoon of hot water, then stir in the vinegar, mustard, a generous pinch of salt, a little pepper, and the olive oil. Remove the goat cheese pouches from the muffin tin or baking cups. Drizzle the salad with the dressing and place two pouches in the center of each salad.