List of Ingredients
- 1 1/4 C. of balsamic vinegar
- 1 C. of sugar
- 1/4 LB. of goat’s milk robiola, or another goat cheese
- 2 OZ. of arugula
- 4 of loquats
- 1 of Granny Smith apple
- Lemon
- Butter
- Almonds, blanched
- Sweet paprika
- Extravirgin olive oil
- Salt
- Pepper
Method
Trim the arugula, removing the toughest stems. Cut the apple into thin slices horizontally; arrange them in a large baking dish and marinate them for 15 minutes in 1/2 cup of water mixed with the juice of half a lemon, salt, and pepper. Melt a pat of butter in a pan and toast a handful of almonds, seasoned with a pinch of salt and a teaspoon of paprika, over high heat for a few minutes.
Peel the loquats and cut them into quarters. Heat the robiola cheese in a 320°F oven for 5 minutes. Bring the balsamic vinegar and the sugar to a boil and let it reduce for 3-4 minutes until it obtains a syrup-like consistency.
Dress the arugula and loquats with a drizzle of oil, a pinch of salt, and the balsamic reduction. Serve the salad with the robiola cheese, topped with the toasted almonds and the marinated apple slices.