First make the vinaigrette. In a small bowl, mix together the mustard and vinegar, then whisk in the extra virgin olive oil until the mixture thickens. Mix all the salad ingredients into a large bowl and toss with the vinaigrette.
Place the Kourellas Bake&Eat cheese pot into a preheated oven. Bake at 390°F / 200°C for 6-8 minutes until golden brown. Serve with the side salad.Back to