Summary

Ingredients

• 150 g sheep cheese
• 8 cocktail tomatoes
• 8 spear / s asparagus, green
• 40 g rocket
• 20 g pine nuts
• 5 tablespoon olive oil
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 4 tablespoon balsamic vinegar
• salt and pepper
• 3 tablespoon oil, for sweating

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Instructions

1. For the marinade, sweat pine nuts in 3 tablespoons of oil, sweat thyme and rosemary briefly, then remove from heat, deglaze with balsamic vinegar, allow to cool.
2. Cut the sheep cheese into cubes. Halve tomatoes.
3. Peel the asparagus in the lower third and cut away the ends. Cook until firm to the bite in salted water, then rinse in cold water. Cut into pieces approx. 3 cm long.
4. Clean and wash the rocket and remove the coarse stalks.
5. Gently mix all ingredients with the marinade and olive oil and serve.