Salad with Grapes and Goat Cheese
Ingredients
2 servings:
- 2 servings arugula with chicory
- salt, pepper, 1 tablespoon olive oil and 2 teaspoons lemon juice
- 10 red grapes
- 40 g goat cheese in a roll or spread
- 2 tablespoons sunflower seeds
- 4 slices of baguette
Dressing:
- 4 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- pinch of cinnamon
- pinch of salt and two pinches of freshly ground pepper
Preparation
- Rinse the arugula and salad and dry, season with salt, pepper, olive oil and lemon juice, mix, place in deep plates.
- Add grapes halved, crumbled goat cheese and toasted sunflower seeds, lightly toss.
- Drizzle the salad with dressing (mix dressing ingredients in a bowl) and serve with baguette toasted in a toaster or grilled.
Tips
Instead of crumbling the cheese into the salad, you can place it on toasts and bake in the oven (a few minutes under the preheated grill in the oven). Spreadable goat cheese is not suitable for baking; only the aged blue cheese variety can be used.