Rocket-apricot salad

Name: Rocket-apricot salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Rocket; 50 g young spinach; 30 g Gorgonzola cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Balsamic vinegar; 6 TABLESPOONS Olive oil; 1 Shallot; 4 thin discs Baguette bread; 30 g Pine nuts; 4 ripe apricots; 12 discs Bündner Fleisch

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Rocket
50 g young spinach
30 g Gorgonzola cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Balsamic vinegar
6 TABLESPOONS Olive oil
1 Shallot
4 thin discs Baguette bread
30 g Pine nuts
4 ripe apricots
12 discs Bündner Fleisch

Directions

1
Sort the rocket and spinach one after the other, wash and shake dry. Finely puree spinach and cheese, season with salt and pepper. For the vinaigrette, whisk vinegar, salt and pepper together. Add 5 tbsp. oil drop by drop. Peel the shallot, dice finely and stir into the vinaigrette.
2
Spread slices of bread thinly on both sides with approx. 1 tbsp. oil and fry in a hot pan on both sides for approx. 1 minute each. Take out bread and roast pine nuts in the hot pan. Wash and halve the apricots, remove stones and cut the flesh into slices.
3
Spread slices of bread with spinach cream. Arrange rocket, apricots and Bündner Fleisch on plates. Sprinkle with pine nuts and drizzle with vinaigrette. Add bread.