Tomato salad with goat cheese

Name: Tomato salad with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 oranges (or 2 nectarines + 5 tablespoons orange juice); 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4-5 Tbsp Oil; 750 g Tomatoes (e.g. beef tomatoes); 1 Onion; 2 ripe figs; 50 g Arugula (rocket); 150 g Goat Cream Cheese Roll; 7-10 Tbsp coarse pepper and plain orange

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 oranges (or 2 nectarines + 5 tablespoons orange juice)
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4-5 Tbsp Oil
750 g Tomatoes (e.g. beef tomatoes)
1 Onion
2 ripe figs
50 g Arugula (rocket)
150 g Goat Cream Cheese Roll
7-10 Tbsp coarse pepper and plain orange

Directions

1
Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Squeeze the parting skins. Mix orange juice, vinegar, salt, pepper and 1 pinch of sugar. fold in the oil
2
Wash and slice the tomatoes. Peel onion and slice or cut into fine rings. Wash and halve or slice figs. Wash the rocket, shake dry and pluck smaller if necessary
3
Cut the goat cheese into about 8 slices. Carefully mix the prepared salad ingredients and serve with the goat's cheese. Drizzle marinade over it. Sprinkle with coarse pepper and garnish with orange slices