Arugula with baked pineapple and pickled goat cheese

Ingredients for 8 servings:

• 3 tbsp maple syrup
• 5 tbsp Balsamic vinegar bianco
• 1 small onion(s), red, finely diced
• 1 tbsp oil
• 1 pinch of salt
• 1 pinch(s) pepper, mixed, freshly ground
• 1 pack of goat cheese (goat camembert) roll
• 50 ml oil
• 2 cloves garlic, sliced
• 1 tsp dried herbs, e.g. rosemary or thyme
• some pepper, freshly ground
• ½ pineapple, fresh
• 3 tbsp oil, neutral
• 1 tsp oregano, dried
• some pepper, colorful
• 1 pack of arugula
• 2 large oranges
• 100 g sheep’s cheese, crumbled

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes

appetizer

Cut the goat cheese roll into 8 slices, approximately 0.5 cm thick, and layer them in a shallow dish. Allow 1-2 slices per person. Crush fresh garlic and scatter it on and between the slices, then sprinkle with pepper and herbs. Cover with enough oil to just cover the cheese. Cover and let it sit in the refrigerator for at least 4 hours, or longer if desired. First, prepare the vinaigrette: For the vinaigrette, mix all ingredients except the onions in a shaker, add the onions, and mix. Let it sit. Quarter or eighth the peeled pineapple lengthwise, scoop out the hard core, and cut the flesh crosswise into approximately 0.5 cm thick slices. Toss with oil, sprinkle with oregano and freshly ground mixed pepper, and bake in the oven at 220°C; the pineapple slices can brown slightly. Alternatively, fry in a pan. Fillet the oranges, crumble the feta cheese, wash the arugula, and shake dry. Mix the arugula with the vinaigrette and arrange portions on plates. Arrange the goat cheese and orange segments next to it. Arrange the pineapple on the salad plate and sprinkle the feta cheese on top and next to it.