Roast arugula rolls with tomato vinaigrette

Ingredients for 4 servings:

• 400 g roast (roast leftovers), cold, cut into thin slices
• 2 bunches of arugula
• 2 tomatoes
• 1 onion(s)
• 1 tbsp fresh basil, chopped
• 100 g remoulade
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 pinch(s) of sugar
• Salt
• Pepper, colored, from the mill

Instructions

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

also suitable for a brunch buffet

Rinse the tomatoes, halve them, remove the seeds, and remove the stems, then finely dice the tomatoes. Peel and finely dice the onion. Wash, trim, and spin the arugula dry. Mix the balsamic vinegar with a little salt, a few turns of freshly ground pepper, and a pinch of sugar. Then whisk in the olive oil and mix in the chopped basil, tomato, and diced onion. Brush the roast slices with the remoulade, top with the arugula, and roll them up. Arrange the rolls on a platter and drizzle with the tomato vinaigrette.