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Bergama Salad

PREPARATION AND SERVICE 25 mins    6 servings  

  • 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.
  • Fruve Natural Foods Chef ready Recipes

    Chef's recommendation:
    Service salad with fresh herbs and garlic crouton.