for 4 servings
- 4 cups Spinach
- 1 tablespoon butter
- 4 pork escalope (ask the butcher to cut a pocket in each one)
- 1 cup sheep's cheese (diced)
- 2 tablespoons clarified butter
- 2 bunches Arugula
- 4 tomatoes
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
Wash and sort the spinach and shake dry. Heat the butter and sweat the spinach until it wilts. Pour off the liquid. Season with salt, pepper and nutmeg.
Cut the sheep's cheese into 4 slices. Season the escalopes with salt and pepper and stuff each with spinach and sheep's cheese and secure with toothpicks.
Fry in clarified butter for about 4-5 minutes each side, until golden brown.
Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths.
Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.