Arugula with goat's cheese and roasted pine, sunflower and pumpkin seeds

Ingredients for 2 servings:

• 50 g arugula
• 150 g goat’s cheese, optionally with honey
• 4 tbsp kernels, mixed
• 20 ml balsamic vinegar
• 60 ml milk
• 20 ml olive oil
• 1 tsp sugar
• ½ tsp salt
• n. B. Pepper, from the mill
• ½ tsp mustard
• 1 tsp honey

Instructions

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

with a balsamic dressing

Trim the arugula and divide it between two plates. Put the salt, sugar, and freshly ground pepper (test the amount; I use about 6-7 quarter turns from my mill) in a bowl. Add the balsamic vinegar and mix. Then stir in the mustard and honey, followed by the milk, and finally the oil. Alternatively, transfer everything to a screw-top container and shake well. Season to taste and pour over the arugula. Briefly toast the seeds in a pan and pour over the salad. Cut the goat’s cheese into 1cm-thick slices and place on top of the salad, or warm it slightly in the oven first and then place it on top of the salad. Serve immediately.