Bell Pepper and Arugula Salad with Glazed Peach and Goat Cheese

Stir honey, vinegar, a little salt and coarsely ground pepper, then add 4 tablespoons of olive oil. Cut the apricots into slices and add them.

Cover a baking tray with aluminum foil. Quarter the peppers, clean them, place them skin side up on it and roast them under the broiler until the skin blisters black. Remove peppers, cover with a wet dishcloth for 10 minutes, then skin. Cut peppers into strips and mix with apricot salad dressing. Toast almonds without fat in a frying pan, turning until golden brown, cool and chop. Rinse, clean and drain the arugula. Cut the peaches into wedges from the stone. Preheat the oven to 200 °C.

Place the cheese on a baking sheet lined with parchment paper.

Chop the rosemary and mix it with 2 tbsp of olive oil and coarsely ground or possibly crushed pepper. Drizzle the cheese with the oil and place in the center of the oven until lukewarm (not hot!), about 6-8 minutes.

In the meantime, melt the sugar in a wide frying pan until golden. Add the butter and glaze the peach slices in it for 2 min.

Gently mix the rocket leaves and almond kernels with the bell pepper strips and arrange on plates. Add the cheese and the warm peach slices.

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