Salad with dried fruit vinaigrette and goat roll

A light meal, with a sweet touch. A salad with dried fruit and goat cheese vinaigrette It is the delicacy that we bring you today.

Step by step la recipe The most complicated in the world can be made by almost everyone, hence the importance of an image when preparing our recipes. Today we will start with a rich and simple salad.

First of all we have to look in our pantry to see if we have the necessary ingredients for two people:

Degree of difficulty: Easy

Preparation Time: 15-20 minutes

• Salad varied to taste (oak leaf, escarole, trocadero etc)
• 1 tomato
• Corn
• Carrot (striped or sliced)
• 2 slices of goat roll
• Bread

For la salsa:

• 125 ml oil
• 2 teaspoons of Modena vinegar
• 1 teaspoon of honey
• Pinch of salt
• Varied nuts to taste (pipes, walnuts, almonds, pistachios etc)

Once we have the ingredients we can start making the salad. We started cleaning and cutting the salad that we have chosen, always to our liking and a recipe is an orientation we do not have to follow it word for word, we must always adapt it to our palate.

Well now we continue preparing the vinaigrette, while the vegetables are soaking. For the sauce you have to cut the dried fruit in small pieces, without order, just chop them so that they are small and open to receive the flavors of the liquids. Once cut, we will mix the oil with the Modena vinegar and add the honey, to finish we put the nuts, a pinch of salt and stir until an emulsion is achieved.

We assemble the plate, the salad, with the other ingredients, tomato, corn and carrot. Season with the sauce to taste. Once assembled and seasoned, we put a slice of bread to toast, on top of which we will put the goat roll.

Now comes a delicate step, once toast the bread, We put the cheese and we have two options, I have used the second, but or We gratin it as it has been done our whole life or we use the torch that is so fashionable. I personally prefer the traditional gratin, the small assembly takes on a more authentic flavor, although I also have a torch, but if time allows me I use the traditional technique.

Once we have the gratin cheese on the toast, we put it on top of the salad. And it will be ready to eat. I also wanted to comment that if for whatever reason you do not want to use the vinaigrette in the recipe, it also combines very well with a red fruit sauce.

I only have to wish you that enjoy the dish.