Tent | Tomino Salad Walnuts, Honey and Arugula

Difficulty
low
Preparation time (in minutes)
5
Servings per person
4
Preparation steps
5
Fresh Tomini
100g fresh arugula
50g shelled walnuts
2 tablespoons of honey (preferably wildflower or acacia)
2 tablespoons of extra virgin olive oil
Juice of half a lemon (optional: add grated zest for a touch of freshness)
Salt and pepper to taste

La preparazione della ricetta

1

Prepare the salad: Wash and dry the arugula well, then coarsely chop the walnuts.

2

Grill the tomini: Heat a grill or non-stick pan over medium-high heat. Cook the tomini for about 2-3 minutes per side, until a golden crust forms on the outside and the inside is soft and creamy.

3

Dress the salad: In a large bowl, combine the arugula and walnuts. Dress with olive oil, lemon juice, salt, and pepper. Toss gently.

4

Assemble the dish: Arrange the salad on plates and place a grilled tomino on top of each portion. Drizzle each tomino with a little honey. For a final touch, add a light dusting of freshly ground black pepper.

5

Tips:

- Variations: You can enrich the salad with slices of fresh pear or apple for extra sweetness and crunch.

- Pairing: This dish pairs perfectly with a glass of dry white wine or sparkling wine.

Altre ricette simili