Arugula salad with pomegranate and goat's cheese parcels

Ingredients for 4 servings:

• 1 bunch arugula
• 1 pomegranate
• 3 tbsp olive oil
• 2 tbsp vinegar (raspberry vinegar)
• 2 sheets of dough (yufka dough)
• 200 g goat’s cheese
• 1 lemon(s), untreated
• Salt
• Black pepper, ground
• 1 tsp honey
• Clarified butter for frying
• ½ tsp mustard if desired

Instructions

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

Clean and sort the arugula. Make a vinaigrette with olive oil, raspberry vinegar, salt, pepper, and honey (add half a teaspoon of mustard if you like). Divide the pomegranate and remove the seeds. Divide the goat’s cheese into 8 portions, drizzle with lemon juice, and let it soak in for a while. Cut the yufka dough into 8 small rectangles, so that the goat cheese slices can be wrapped in them. Place a slice of goat’s cheese on each piece of dough, sprinkle some freshly ground black pepper over the cheese, and then wrap it in the yufka dough (similar to a ravioli). Heat clarified butter in a pan and fry the goat cheese parcels, placing them on the folded side first. Fry for about 5 minutes on each side, remove, and place on a paper towel. Mix the arugula with the vinaigrette and pomegranate seeds, and arrange on 4 plates. Place two goat cheese parcels on each plate. Serve with a rosé from Provence. Tip: You can also use red currants instead of pomegranate seeds.