- 1 fresh crottin cut in half
- 2 oz arugula
- 3 tomato wedges
- 2 lemon wedges
- 1/2 oz shaved parmesan
-
1/3 oz lightly toasted pine nuts
- 2 TBSP olive oil
- 1 TBSP organic balsamic vinegar
- Fresh ground pepper to taste
- 1 spring parsley
Directions
Place the arugula on a plate, top with fresh crottin, tomatoes, and lemon wedges. Sprinkle with parmesan, pine nuts, and black pepper. Drizzle with olibe oil and balsamic vinegar. Garnish with parsley.
Voila!
Recipe adapted from Le Pain Quotidien
Wine Suggestion
Le Pain Quotidien bakery cafe features artisanal bread, tartines, salads, patries and other specialties made with the highest quality ingredients like Vermont Butter and Cheese Company's Fresh Crottin.
