Summary

Ingredients

• 150 g rocket
• 1 small apple
• 30 g pine nuts
• 50 g pecorino cheese
• some lemon juice
• water
• 1 teaspoon, heaped mustard
• 3 tablespoon balsamic vinegar, light
• 3 tablespoon olive oil (lemon olive oil)
• meat broth
• some honey
• salt
• Pepper, black, freshly ground
• Chilli flakes

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Instructions

1. Wash the rocket, spin dry and sort. Remove thicker stems, pluck larger leaves smaller.
2. Wash the apple. Dilute the lemon juice with water. Using a cucumber slicer, slice a few thin slices of the apple, leaving the skin on. Cut the apple slices into small squares and place them in the lemon water so that they don`t turn brown.
3. Roast the pine nuts in a pan without fat and leave to cool on a small plate.
4. Slice the pecorino cheese into thin slices.
5. In a mixing bowl, mix mustard, balsamic vinegar, lemon-olive oil, honey, salt, pepper and possibly chilli flakes with the hand blender to a creamy sauce, add meat broth if necessary and season to taste again.
6. Now pour the apple slices into a sieve and let them drain.
7. Mix the rocket salad with the dressing, carefully fold in the diced apple and the pecorino cheese and finally sprinkle with the roasted pine nuts.
8. Fresh ciabatta and a glass of white wine go well with it.