Salad of Arugula and Zucchini with Chèvre

I prepared this salad for a dinner lately and it was a big success. The combination if intensive tastes served on salad was very interesting. A prerequisite is that you like Chèvre (goat cheese) of course. I marinate the salad with a honey dressing, the pomegranate gives it a fruity touch and the truffle oil a perfect finish.

Slice the zucchini and fry them with a bit of olive oil in a pan until they brown slightly. Take them out of the pan and put a few drops of lemon juice over them, so they don’t change colour.

For the dressing: Squeeze half a lemon into a small bowl. Add salt, pepper, mustard, vinegar and some honey. Mix all ingredients well until dissolved.

Turn the oven on 160 degrees centigrade. Place the cheese slices on a foil or baking paper and place it in the oven. Let it bake until the cheese begins to melt. This takes approximately 8 minutes.

Now put the washed and dried arugola into a bowl and mix it with the dressing. arrange the arugola on plates and put the zuccchini on top.

Place the warm cheese on top of the Zucchini, sprinkle the pomegranate around it. Add a few drops of truffle oil on the cheese. A perfect pairing for the Chèvre.

Serve!