Salad with arugula, warm goat cheese in almonds and pomegranate
Ingredients
2 servings:
- 2 cups arugula
- 1/4 pomegranate
- 200 g goat cheese roll
- 3 tablespoons olive oil
- 4 tablespoons almond slices
- 6 tablespoons cranberries from a jar
- 2 tablespoons balsamic vinegar
- salt and pepper (e.g. mixed peppercorns)
Preparation
- Rinse the arugula, dry and arrange on the side of the plate. Add the shelled* pomegranate seeds. Mix half of the cranberries with balsamic vinegar, spread on the plate, do the same with the rest of the cranberries.
- Cut the goat cheese into approximately 1.5 cm slices. Dip in olive oil and then coat both sides with almond slices. Fry in a pan on both sides to a light golden color, about a minute on each side.
- Arrange the cheese on the plates. Season the arugula with salt, pepper and optionally drizzle with oil.
Tips
* how to shell pomegranate seeds:
first cut off the top and bottom of the fruit (the thick skin), then cut the fruit into 4 quarters (like an apple). From such pieces the seeds are easy to shell.