Ingredients for 4 persons

1 bag Dr. Karg's wholegrain snack (110 g), (e. g. Cheese & Pumpkin Seed)
400 g arugula salad
320 g goat cream cheese
1 apple (e. g. Jonagold)
200 ml apple juice
30 g butter
1 bunch thyme
4 tbsp. apple cider vinegar
8 tbsp. olive oil
  salt, pepper


Cheese & Pumpkin Seed
with savoury Emmental cheese and crisp pumpkin seeds


Trim the salad and thoroughly wash it under running water.
If available use a salad spinner to dry the salad, so that it can absorb the dressing better.

Peel and core the apple and cut it into about 1 cm thick rings.

Let a non-stick pan heat up on the stove.
Add 4 tablespoons of olive oil and fry the apple rings on both sides until golden.
Add salt and pepper to one side of the apple slices and immediately pour in the apple juice to deglaze the pan.
Turn the heat down as low as possible and let the apples sit in the liquid for 10 minutes,
then remove them from the syrup.

Preheat the oven to 250°C, upper and lower heat.
If existent, turn on broiler as well.

Bring the remaining apple syrup to a simmer and add the butter to the pan in small pieces, one by one.
Stir until the butter has melted.

In an oven-proof dish, lay down the apple rings.
Form the goat cream cheese into equally-sized balls and place them in the middle of the apple rings.
Gratinate in the oven for about 5 minutes, or until the goat cheese is lightly browned.

Dress the arugula salad with 4 tablespoons of olive oil, 1 teaspoon of the apple syrup, the apple cider vinegar, thyme leaves, and a bit of salt and pepper.
Arrange one portion of salad on each of 4 plates.

Take the oven-proof dish out of the oven and pour the remaining apple syrup over the apple rings, then place them on the arugula salad.

Break the crispbread snacks into chunks and sprinkle over the salad and goat cheese.