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For the salad
• 150g baby spinach
• 100g aragula
• 2 apples
• 2 tablespoons lemon juice
• 2 celery stalks finely chopped
• 8 Rocamadour goat cheeses
• 40g pine nuts
• 8 thin slices of spiced bread
For the dressing
• 5 tablespoons extra virgin olive oil
• 2 teaspoons mustard
• 1 pinch of herbs of Provence
• 2 tablespoons cider vinegar
• Fleur de sel, pepper to taste
Direction
Wash baby spinach and aragula. Mix together and divide on 4 plates.
Slice apples and drizzle with lemon juice. Place on salad with
pieces of celery stalks.
Roast pine nuts in a pan, without adding fat, until slightly golden. Let cool
and add to salad.
Prepare the dressing: stir together mustard with herbs of Provence and vinegar. Add olive oil, a pinch of Fleur de sel and pepper and mix well.
Preheat the grill of the oven.
On each slice of spiced bread, add a Rocamadour goat cheese, and grill for a few seconds until cheese is slightly melted and golden.
Dispose on salad and pour the dressing on top.
How to serve
To enhance flavor, add a touch of walnut or hazelnut oil to your dressing.
For even more flavor, spread a little mustard or garlic butter on the slices of spiced bread before adding Rocamadour cheese and grilling.
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