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!
