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Arugula Salad with Tête de Moine AOCP |
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Serves 2
- 150–200 g arugula, rinsed and dried
- 6-8 rosettes Tête de Moine AOP
- black grapes, halved
- 2 Tbsp coarsely chopped walnuts
Vinaigrette:
- 5 Tbsp oil
- 2 Tbsp vinegar
- 1 Tbsp white wine
- 1/2 tsp mustard
- 2 pinches sugar
- salt, pepper
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Directions:
| Cut the arugula into bite-sized pieces and arrange on the plates. |
| Combine all the ingredients for the vinaigrette. |
| Top the arugula with the Tête de Moine AOP, grape halves, and walnuts. Drizzle with the vinaigrette and serve. |
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