Imperial Salad

Name: Imperial Salad
Yield: 4
Ingredients: 1 cup of arugula; For the dressing; 1/2 cup of natural yogurt; 1/4 cup of fresh heavy cream; to taste; orange juice from 1/2 orange; 2 tablespoons of ancient mustard; To assemble; 1 cup of coalho cheese; 3 thin orange slices, peeled; 1 small onion, diced; 1/2 cup of dried cranberries, in strips; pink peppercorns to taste

1
1 cup of arugula
2
For the dressing
3
1/2 cup of natural yogurt
4
1/4 cup of fresh heavy cream
5
to taste
6
orange juice from 1/2 orange
7
2 tablespoons of ancient mustard
8
To assemble
9
1 cup of coalho cheese
10
3 thin orange slices, peeled
11
1 small onion, diced
12
1/2 cup of dried cranberries, in strips
13
pink peppercorns to taste

Ingredients

1
1 cup of arugula
2
For the dressing
3
1/2 cup of natural yogurt
4
1/4 cup of fresh heavy cream
5
to taste
6
orange juice from 1/2 orange
7
2 tablespoons of ancient mustard
8
To assemble
9
1 cup of coalho cheese
10
3 thin orange slices, peeled
11
1 small onion, diced
12
1/2 cup of dried cranberries, in strips
13
pink peppercorns to taste

Directions

1
Step 1
2
Wash the leafy greens and dry them with paper towels. Reserve
3
Combine the dressing ingredients in a bowl and mix well with a wire whisk (fouet)
4
Step 2
5
Cut the coalho cheese into cubes
6
To serve, place three tablespoons of dressing on each plate, followed by the leaves, orange slices, cheese, cranberries, onion, and finish with pink peppercorns.