Citrus Carpaccio, Arugula, Fourme d'Ambert

Photo credit @clairecurt

Zest the citron and set aside. Using a slicer or mandoline, cut the citron into thin slices (no more than 2 mm thick).
Arrange the citron slices on the bottom of the plates, sprinkle each plate with a few arugula leaves.

Mix the vinegar and olive oil and drizzle over each plate, season sparingly with salt (the cheese is already salty), and generously with pepper.
Cut the cheese into coarse pieces of about 2 to 3 cm, sprinkle over the salad, add the citron zest and serve fresh.

For 4 people

Preparation: 20 minutes
No cooking

Ingredients

• One small citron
• 2 handfuls of arugula
  
• 2 tbsp rice vinegar
• 4 tbsp olive oil
• 250g Fourme d'Ambert cheese
• Yuzu Lemon Story Salt
• Kampot red peppercorns

Find the recipe in "Le Grand livre des agrumes" by Anne Etorre