John Myers
Rocket Salad with Goat Cheese and Pink Pepper
The perfect rocket salad with goat cheese and pink pepper recipe with a picture and simple step-by-step instructions.
- 300 g Arugula
- 1 piece Goat cheese roll
- 1 teaspoon Pink pepper
- 1 tablespoon Herb vinegar
- 1 tablespoon Oil
- 3 tablespoon Water
- 1 teaspoon Mild mustard
- Salt pepper
- 1 tablespoon Herbs of Provence
- 2 Discs Toast
- Sort out the rocket, wash, remove the stems and spin dry.
- Cut the goat cheese roll into slices and fry lightly in a little butter.
- Make an emulsion from oil, water, vinegar, mustard, herbs, salt and pepper.
- Toast the toast lightly and cut out shapes using a cutter. I chose hearts.
Serving the salad
- Dip the rocket with your fingers in the emulsion and place on the plate. Spread 3 slices of goat cheese on the salad and sprinkle with pink pepper. Place the cut out toast figures between the cheese. A little more emulsion on top and that’s it.
- A poem for all goat cheese fans. Of course, the salad also tastes good with Camembert slices.
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