Rocket salad with tomato vinaigrette

Name: Rocket salad with tomato vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 Tomatoes; 1 Branch of basil; 1 Garlic clove; 1 TEASPOON medium hot mustard; 1 TABLESPOON White wine vinegar; 1 TABLESPOON Balsamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Rucola Salad; 30 g Pine nuts; 7-10 Tbsp Basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

2 Tomatoes
1 Branch of basil
1 Garlic clove
1 TEASPOON medium hot mustard
1 TABLESPOON White wine vinegar
1 TABLESPOON Balsamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Rucola Salad
30 g Pine nuts
7-10 Tbsp Basil

Directions

1
Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash basil, pluck leaves and cut into fine strips as desired. Peel garlic, press through a garlic press. Mix prepared ingredients, mustard and vinegar. Add olive oil bit by bit, stir in basil.
2
Season with salt, pepper and sugar, leave to stand for about 1 hour. Shortly before serving, clean and wash the rocket salad, if necessary cut it a little smaller. Roast pine nuts in a dry pan. Serve the rocket with the vinaigrette and the pine nuts. Serve garnished with fresh basil
3
Waiting time approx. 1 hour