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Valerian Salad with Goat Cheese and Physalis

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Valerian Salad with Goat Cheese and Physalis
Image: Yordanka Kovacheva
1 / 5
19/01/2023
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Preparation
15 min.
Cooking
4 min.
Тotal
19 min.
Servings
1
"A delicious, healthy and beautiful suggestion, which pleases the palate and the eyes."

Ingredients

  • valerian - 3 - 4 handfuls of salad leaves
  • arugula - 2 handfuls
  • physalis - 1 box of 3.5 oz (100 g)
  • goat cheese - 6 oz (170 g) French
  • seeds mix
  • honey - 1 tbsp.
  • balsamic reduction - from raspberries
  • olive oil - by taste
  • balsamic vinegar - by taste
  • salt - by taste
measures

How to make

Wash the fresh green valerian and arugula leaves. Strain well and place them in a bowl.

Add the physalis fruit, which have been washed and cut in half.

Place a small non-stick pan on the stove to heat up. While it heats up, flavor the green salad with olive oil, salt and balsamic vinegar.

Pour a few drops of olive oil into the heated pan and seal the goat cheese, until it aquires a golden color on both sides.

Spread it with honey and place it on top of the green salad. Sprinkle with seeds, balsamic reduction and a little more olive oil.

Serve this gorgeous salad right away while the pan-fried cheese is still warm.

Enjoy the valerian salad with goat cheese and physalis!

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