Rocket with Baked Goat Cheese, Baked Apples, Sun-dried Tomatoes and Walnuts

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

For the salad:

50 g rocket
50 g tomato (s), dried, with sea salt, no added oil
some walnuts
0.5 ½ roll (s) sliced goat cheese

Also: (for the baked apples)

1 tablespoon butter
1 teaspoon sugar
1 apple (Boskop)

For the dressing:

2 tablespoon honey
some salt and pepper
3 tablespoon olive oil
1 ½ tablespoon lemon juice

Rocket with Baked Goat Cheese, Baked Apples, Sun-dried Tomatoes and Walnuts

Instructions

First prepare the sauce. Mix the honey with a little salt and pepper, add the olive oil and finally stir in the lemon juice. Taste everything.
Spread the rocket evenly on the plates. Arrange the dried tomatoes in a circle on the edge of the plate, always leaving some space in between for the baked apples. If necessary, chop the walnuts a little and briefly toast them in a pan without fat and then sprinkle them over the salad. Drizzle about 2/3 of the sauce over the salad.
Cut approx. 2 slightly thicker slices from the goat cheese roll per serving. Line a baking sheet with parchment paper, place the slices on it and bake in a preheated oven at 180 ° C for about 10 minutes.
Wash or peel the apple and cut into wedges. Heat the butter in a pan until it foams, then sprinkle in the sugar and fry the apple wedges on both sides over a low heat.
Spread the baked apples between the sun-dried tomatoes on the lettuce, arrange the goat cheese in the center of the plate and drizzle the remaining sauce over the lettuce.

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