
Harmony of Solliès figs PDO, Chabichou du Poitou PDO, arugula
Arugula Salad, Chabichou du Poitou AOP, Figs & Organic Périgord Walnuts
Ingredients (serves 2)
- 2 handfuls of fresh arugula
- 1 Chabichou du Poitou AOP (goat cheese)
- 4 to 6 fresh Solliès AOP figs (or dried out of season)
- 1 handful of lightly crushed organic Périgord walnuts
- 2 tbsp extra virgin olive oil
- 1 tbsp HECOSFAIR organic prickly pear vinegar
- Fleur de sel & freshly ground pepper
Preparation
- Arrange the arugula on two elegant plates.
- Slice the Chabichou AOP into thin slices or small pieces and divide them evenly.
- Cut the figs into quarters and arrange them evenly.
- Add the Périgord walnuts for a crunchy and generous touch.
- Prepare a vinaigrette: whisk the olive oil with the prickly pear vinegar, season with salt and pepper.
- Drizzle gently over the salad and serve immediately.
✨ Chic Tip
- A drizzle of wildflower honey further enhances the sweet and savory combination.
- A delicious Mediterranean cocktail is a welcome aperitif.
- A glass of lively Chardonnay or a brut Champagne will add a festive and elegant touch.
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