Tête de Moine AOP Salad with Arugula and Roasted Cherry Tomatoes

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Meatless
33 min.
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Cook/bake time 33 min.

Ingredients

Serves 4

  • 250 g cherry tomatoes
  • 1 tbsp olive oil
  • 1 bag arugula
  • a few black olives
  • 6 to 8 rosettes of Tête de Moine AOP
  • salt, pepper

Balsamic Vinaigrette

  • 2 tbsps balsamic vinegar
  • 2 tbsps olive oil

Preparation

  1. 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.
  2. Coat the cherry tomatoes with olive oil. Roast them for 18 minutes in the oven. Set aside.
  3. 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.
Bon
Appétit

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