Salad with Goat Cheese
Goat cheese - 100 g
Tomatoes - 200g
Water cress - 30 g
Olive oil - 15 ml
Lime juice - 10 g
Parmesan cheese - 20 g
Balsamic vinegar - 10 g
Diced tomatoes and goat cheese, season with salt and lemon juice.
Add olive oil, put in a bowl and sprinkle with chopped top water cress.
Garnish with parmesan and balsamic sauce.
It takes only 10 minutes to cook this incredible salad by Artak Sarkysyan, Chef from Armenia!
Monday, December 14, 2015 - 12:41pm