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Goat Cheese, Baby Arugula and Grapefruit Salad


3 cups/115 g baby arugula/rocket
2 large ruby red grapefruits at the peak of season, sectioned and kept in their own juice
cup/120 ml best-quality extra-virgin olive oil
6 oz/170 g Leonora or other crumbly goat cheese
Nasturtiums or edible pansies (optional)


Serves: 4


Arrange the arugula/rocket on a large, flat platter, Place the grapefruit segments in a small bowl in the centre of the arugula/rocket. Include the extra-virgin olive oil in a cruet for self-serving, Crumble the goat cheese over the arugula/ rocket and scatter the flowers over the salad to serve.

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