PREPARATION AND SERVICE 25 mins 6 servings Print Put pine nuts inside frying pan. Without using oil or water, quickly roast the nuts in high heat. As soon as black spots being to appear, stop roasting. Put in a separate cup. Set aside to cool. Slice finely the Bergama Tulum cheese. Set aside. Wash arugulas. Place inside bowl and cut up by hand. Inside bowl add Chef Ready® Semi Dried Cherry Tomato and Chef Ready® Dried Apple Chips. Using hands, mix ingredients completely. Inside bowl add balsamic vinaigrette. Continue mixing. Place salad on service plate. On top, garnish with roasted pine nuts and Bergama Tulum cheese. Service. Balsamic Vinaigrette Put balsamic vinegar and olive oil inside bowl. Whisk thoroughly. Cut green apples macedoine, add salt and sugar. Cover the top of bowl. Place in a cool spot and let rest for 1 day. Using a sieve, separate the liquids. Using blender, mix the liquids to complete the balsamic vinaigrette.