1 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.
2 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.
3 Fry in clarified butter for about 4-5 minutes each side, until golden brown.
4 Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths.
5 Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.