John Myers
Contents
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Ingredients
- 300 g Jacket potatoes
- 250 g Fresh asparagus
- 1 bunch Arugula
- 6 slices Firm goat cream cheese a 30 gr.
- 1 tbsp Honey liquid
- 1 tsp Dried thyme
- 20 g Pine nuts
- 3 tbsp Sherry vinegar
- 7 tbsp Orange olive oil
- 10 pinch Sugar
- Salt
- Black pepper from the mill
- Extra virgin olive oil
Instructions
- Peel the potatoes and cut into small cubes, peel the asparagus and cut into 1 cm pieces. Clean the rocket, cut off thick stalks, line a baking sheet with aluminum foil and oil. Place slices of goat cheese on top, brush with honey and sprinkle with thyme. Roast the pine nuts in a pan, without fat, until golden.
- Heat two tablespoons of olive oil in a pan, fry the potato cubes all over, add asparagus and fry for about 6 minutes and cook until firm to the bite. Season with salt. Put everything in a bowl. Baked cheese slices on the grill for 5 minutes.
- Mix the vinegar with sugar, salt and pepper until smooth. Beat the orange with the olive oil to form a vinaigrette. Mix in the potatoes and asparagus. Fold in the rocket and serve immediately in deep plates. Sprinkle with the pine nuts and top with the grilled cheese.
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 14.7gProtein: 2gFat: 21.8g
