• 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.