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Arugula salad with goat's cheese

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Ingredients for 6 servings:

  • 1 tsp thyme
  • 3 tbsp oil, cold-pressed olive oil
  • Black pepper, freshly ground
  • 6 goat’s cheeses, round, 40 g each (e.g. Picandou)
  • 300 g arugula
  • 4 tbsp vinegar (white wine vinegar)
  • 4 tbsp oil (walnut oil)
  • Salt
  • 1 tsp mustard (Dijon mustard)
  • 1 tsp honey
  • 60 g pine nuts

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Chop the thyme and mix with oil and a little pepper. Drizzle it over the goat cheese and let it marinate overnight, covered. Wash the lettuce. Mix a dressing from vinegar, oil, salt, mustard, and honey, and season to taste. Toast the pine nuts in a dry pan. Shortly before serving, toss the salad with the dressing and divide among plates. Fry the goat cheese in a pan for 1 minute on each side. Distribute it over the salad and serve sprinkled with the pine nuts.

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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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