Julienned drained sun-dried tomatoes packed in oil
1/2 Tasse
tomato diced
4 Esslöffel
olive oil extra virgin
2 Esslöffel
balsamic vinegar
2 Esslöffel
red wine vinegar
Salt & fresh pepper to taste
2 x ca. 30 g
Soft goat cheese
Roasted peppers with garlic (see recipe) and extra virgin olive oil
die Zubereitung:
Toast pine nuts on baking sheet in 350-degree oven 5 minutes or until lightly browned. Let cool to room temperature. In large mixing bowl toss greens with chicken, sun-dried tomatoes, fresh tomato and pine nuts. Whisk together oil and vinegars. Season to taste with salt and pepper. Add dressing to mixing bowl as desired. Transfer salad to serving bowl or platter. Lay strips of roasted pepper on salad. Crumble goat cheese over salad and serve at once. Makes 4 main-course servings. See recipe for Roasted Peppers with Garlic and Extra-Virgin Olive Oil.
