Goat Cheese Salad by Chef Mauro Colagreco

Ingredients (serves 10)

For the goat cheese salad

10 pieces of plain fresh goat cheese
200 g arugula
60 Taggiasca olives
12 g preserved lemon, finely diced (brunoise)

For the finishing touches

25 g pine nuts
25 g chives
50 g hazelnuts
10 cl extra-virgin olive oil
3 cl balsamic vinegar
Salt
Black pepper

Method

1. Slice the goat cheese into thin pieces.

2. Sort, wash, and spin-dry the arugula. Drain the Taggiasca olives. Cut the preserved lemon into a fine brunoise.

3. Toast the pine nuts and hazelnuts separately in a pan over low heat.

4. Finely chop the chives, then cut them into 2 cm batons.

5. Prepare the vinaigrette by emulsifying the olive oil, salt, pepper, and balsamic vinegar.

6. Season the arugula with the vinaigrette and gently toss.

7. Plating: arrange the arugula in a deep plate, add the goat cheese slices, olives, preserved lemon, pine nuts, and hazelnuts. Finish with the chives and a pinch of fleur de sel.

Enjoy with a glass of Tierra.