logo tete de moine aop

Menu for 2 persons
Preparation time 25 minutes
Vegetarian

Preparation

  • 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.

Ingredients for the salad

  • 150–200 g arugula, rinsed and dried
  • 6-8 rosettes Tête de Moine AOP
  • black grapes, halved
  • 2 Tbsp coarsely chopped walnuts

Ingredients for the vinaigrette

  • 5 Tbsp oil
  • 2 Tbsp vinegar
  • 1 Tbsp white wine
  • 1/2 tsp mustard
  • 2 pinches sugar
  • salt, pepper