PREP TIME: 30min
DIFFICULTY: low
SERVINGS: 2
INGREDIENTS:
- 200g cherry tomatoes
- 1 tsp. sugar
- 1 sprig thyme or 1 tsp. dried thyme
- Olive oil
- 2 garlic cloves
- Salt
- 3 goat’s cheese rounds
- 150g mixed leaf salad
Vinaigrette:
- 150g olive oil
- 50g balsamic vinegar of Modena
- 2 tbsp. mixed fruit and nuts (walnuts, pine nuts, raisins, seeds)
- Salt
METHOD:
Open the pack and let the torrezno shavings sit at room temperature for approximately one hour before frying. This way, you’ll get crispier torreznos.
Slice the tomatoes in half. Place them on a baking tray and add the sugar, salt, thyme and garlic. Drizzle with some olive oil. Place inside the oven preheated to 200º until they’re done but still intact, approximately 15-20 minutes.
Slice the goat’s cheese. Set aside.
For the vinaigrette, mix the vinegar and oil together, as well as the mixed fruit and nuts. Season with salt to taste. Set aside.
Fry the torrezno shavings in plenty of sunflower oil. Drain on paper towels and set aside.
Pan-fry the goat’s cheese rounds in a non-stick frying pan or grill, searing it on both sides.
Place the mixed leaf salad on a plate and top with roasted cherry tomatoes. Add the seared goat’s cheese, the mixed fruit and nut vinaigrette and the chopped torreznos on top.
