Salad with Sprouts, Nectarines and Croutons

Ingredients

• 2 tbsp balsamic vinegar
• 2 tbsp apple juice
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 2 dried tomatoes
• 0.5 head arugula
• 150 g mixed sprouts
• 2 Nectarines
• 3 sprigs Mint
• 4 thin slices of white loaf bread
• 100 g sheep cheese

Instructions

1. 1.

   Whisk vinegar, apple juice, salt and pepper together, then beat in the oil to make a salad dressing. Stir in finely chopped tomatoes.

2. 2.

   Wash, trim and pat dry the arugula, then cut into bite‑sized pieces.

3. 3.

   Add the sprouts to the dressing; wash, halve, core and slice the nectarines thinly.

4. 4.

   Lightly toast the bread slices, cut the cheese into four slices and top the toast with them. Bake in a preheated oven at 220 °C on the upper rack for a few minutes until the cheese just begins to brown.

5. 5.

   Arrange the salad on plates, scatter the nectarines and sprouts over it, pour the dressing on top, and garnish with finely chopped cheese croutons and mint leaves.