🥗 Salade Soleil with Thyme and Parmesan

Name: Salade Soleil with Thyme and Parmesan
Total time: 15 min
Yield: 4 servings
Ingredients: 200 g Baby arugula; 100 g Sun-dried tomatoes (in oil); 150 g Fresh goat cheese cream; 40 g Parmesan (grated); 10 g Thyme (fresh); 2 EL Walnut oil; 1 EL Apple cider vinegar; 2 g Salt; 1 g Black pepper

380 kcal · 15 min · 4 servings

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Ingredients

200 g Baby arugula
100 g Sun-dried tomatoes (in oil)
150 g Fresh goat cheese cream
40 g Parmesan (grated)
10 g Thyme (fresh)
2 EL Walnut oil
1 EL Apple cider vinegar
2 g Salt
1 g Black pepper

Instructions

1. Wash the arugula thoroughly and dry it completely using a salad spinner or a kitchen towel.
2. Cut the sun-dried tomatoes into thin strips.
3. Wash the thyme and strip the leaves from the stems.
4. Whisk the walnut oil, apple cider vinegar, salt, and pepper together in a small bowl to make a dressing.
5. Place the arugula on a large plate and scatter the tomato strips over it.
6. Dollop the fresh goat cheese cream over the salad in small mounds.
7. Pour the dressing over the salad and sprinkle the grated Parmesan and thyme leaves on top.
8. Serve the salad immediately.

Nutrition per serving

kcal: 380
Protein: 14 g · Fett/Fat: 28 g · Carbs: 18 g