For the dressing
1 teaspoon mustard
Salt and white pepper to taste
1 cup white wine vinegar
2 cups equal parts soy sauce and olive oil
For the salad
1 small bunch of fresh mint leaves
12 arugula leaves
1/4 small head of escarole
Rosesmary
4 slices Minas cheese, about 1 cm thick
4 white pepper pimentos or to taste
For the dressing
1 teaspoon mustard
Salt and white pepper to taste
1 cup white wine vinegar
2 cups equal parts soy sauce and olive oil
For the salad
1 small bunch of fresh mint leaves
12 arugula leaves
1/4 small head of escarole
Rosesmary
4 slices Minas cheese, about 1 cm thick
4 white pepper pimentos or to taste
Dressing
In a small glass jar with a lid, combine the mustard, salt, and white pepper
Add the vinegar, close the lid, and shake well until the mustard dissolves completely
Add the soy sauce and olive oil, and give it another good stir
Set aside
Salad
In a large salad bowl, combine the greens, dressing, and mix well without tearing the leaves
Arrange the salad in shallow dishes or plates, leaving some space for the cheese croutons
Set aside
Heat a non-stick skillet over medium heat
Cook the Minas cheese slices 2 at a time, with one white pepper pimento on top of each slice
Flip and let them brown slightly without melting too much
Transfer them to the salad plates and serve.
