Salad with pickled cheese and fruit

Salad with pickled cheese and fruit

INGREDIENTS
400 g cheese ( feta, mascarpone, ricotta )
4 large plums
4 peach or nectarine
2 ripe tomatoes
200 g of a mixture of dense lettuce leaves (spinach, arugula, corn)
50 g of a mixture of nuts and seeds
salt, freshly ground (large) black pepper
For marinade dressing:
100 ml of olive oil
1 tbsp. l wine vinegar
1.5 Art. l mustard with kernels
0.5 tsp. salt and pepper

Step-by-step recipe preparation
Step 1
Cut Adygei cheese into cubes with a side of 2-3 cm. Mix all the ingredients of the marinade-dressing, put the cheese into the resulting mixture, mix gently and marinate for 1 hour at room temperature or up to 24 hours in the refrigerator.

Step 2
At plums and peaches, remove the bones, cut the flesh into thin slices. Just cut the tomatoes.

Step 3
Fry the mixture of nuts and seeds in a dry frying pan, 1-2 minutes.

Step 4
Drain the marinade from the cheese and fill it with part of the mixture of leaves. Arrange them on plates. Top with plums, peaches and tomatoes, pour the remaining dressing, pepper and, if necessary, add salt. Next put the cheese.

Salad with pickled cheese and fruit
Salad with pickled cheese and fruit

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