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🍽️ Fruity Arugula Salad with Goat Cheese and Walnuts

357 kcal · 30 min · 4 servings

Ingredients

• dark grapes 250 g
• arugula 150 g
• lemons 1 pc.
• pears 2 pc.
• goat cheese roll 200 g
• watercress bed 1 pc.
• walnut kernels 50 g
• olive oil 4 tbsp
• light balsamic vinegar 1 tbsp
• mustard 1 tsp
• honey 1 tsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Thoroughly wash the grapes under running water.
2. 2. Cut the washed grapes into quarters.
3. 3. Rinse the arugula under cold water.
4. 4. Dry the arugula thoroughly, for example using a kitchen towel.
5. 5. Tear the arugula into bite-sized pieces if the leaves are too large.
6. 6. Cut a lemon in half.
7. 7. Squeeze the juice from the lemon halves.
8. 8. Peel the pears completely.
9. 9. Cut the peeled pears into quarters.
10. 10. Remove the core from the pear pieces.
11. 11. Cut the pears into small cubes.
12. 12. Mix the pear cubes immediately with the lemon juice.
13. 13. Cut the goat cheese into small cubes.
14. 14. Rinse the cress under cold water.
15. 15. Dry the cress thoroughly.
16. 16. Toast the walnuts in a pan without adding extra fat.
17. 17. Use medium heat and toast the nuts for about 2 minutes.
18. 18. Remove the pan from the heat and let the walnuts cool down completely.
19. 19. Roughly chop the cooled walnuts with a knife.
20. 20. Put oil, vinegar, mustard, honey, salt, and pepper into a small bowl.
21. 21. Whisk the ingredients vigorously with a whisk until a creamy vinaigrette forms.
22. 22. Layer the prepared ingredients into four tall glasses.
23. 23. Drizzle the vinaigrette over the salad in the glasses.
24. 24. Garnish each salad with the drained cress.
25. 25. Serve the salad immediately and enjoy.

Nutrition per serving

• kcal: 357
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 29 g