Preparation : 30 minutes
- 250g of fresh goatÂ’s cheese
- 150ml of cream
- 50ml of olive oil
- 120g of sun-dried tomatoes in olive oil
- 40g of dried apricots
- 60g of Agen prunes
- Salt, pepper
- Blend the sun-dried tomatoes and cut the fruit into small cubes.
Â– Crumble the goatÂ’s cheese into a large bowl.
Â– Warm the cream and pour it over the cheese. Mix well and add the olive oil, salt and pepper. Whisk energetically.
- Plate the salad in a glass, alternating layers of cheese and tomato.