Arugula and Goat Cheese Salad

Rinse arugula, rub dry, remove coarse stems. Cut the tomatoes into quarters. Lightly roast the pine nuts in a frying pan without fat. Cut the goat cheese into small cubes and warm it slightly in the oven at 100 °C for five minutes.

Mix vinegar, oil, salt, mustard, pepper and sugar to a salad dressing, drizzle over the arugula and mix loosely. Divide evenly between two plates, place the tomatoes on top and evenly distribute the cheese cubes on top. Sprinkle with the toasted pine nuts. Serve with crusty baguette.

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