Tête de Moine AOP Salad with Arugula and Roasted Cherry Tomatoes
250 g cherry tomatoes
1 tbsp olive oil
1 bag arugula
a few black olives
6 to 8 rosettes of Tête de Moine AOP
2 tbsps balsamic vinegar
2 tbsps olive oil
Time required: 30 minutes
Preheat the oven to 200°C. Balsamic vinaigrette: in a bowl, mix the balsamic vinegar, salt and pepper. Add the olive oil while mixing. Set aside in a cool place.
Coat the cherry tomatoes with olive oil. Roast them for 18 minutes in the oven. Set aside.
In a bowl, mix the arugula with the vinaigrette. Arrange on the plates with the cherry tomatoes and rosettes of Tête de Moine AOP. Pepper. Delicious with crusty French bread.
Deliziosa accompagnata da una baguette croccante.