John Myers
Ingredients for 4 servings:
- 100 g grapes, blue
- 50 g grapes, light, seedless
- 3 bunches of arugula
- 5 tbsp oil (grape seed oil)
- 5 tbsp vinegar (white wine vinegar)
- 200 g goat’s cheese
- 1 garlic clove(s), or more if desired
- 2 tbsp olive oil
- 8 slice(s) Baguette(s), thinly sliced
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Very tasty light summer dish or also suitable as a starter.
Preheat the oven to 250°C (fan oven: 220°C). Wash the arugula, remove the stem ends, and dry the leaves. Arrange the arugula nicely on plates. Wash the blue and white grapes. Halve the blue ones and carefully scrape out the seeds. Place the white ones in a mixing bowl and puree with the grapeseed oil and vinegar. Season the dressing with salt and pepper. Crush the garlic and mix with the olive oil, then spread this mixture on the baguette slices. Cut the goat cheese into 8 even slices and also place them on the baguette slices. Bake the baguette slices on the top rack for about 2 minutes. Arrange two baguette slices on top of the arugula, drizzle with the prepared dressing, and scatter the blue grapes on top.
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