Remove the skin from the garlic clove and cut in half lengthwise, then heat in a small saucepan with the oli-venoel to about 60 degrees, so that it is just hot, and cool in the olive oil.
In total, the garlic should steep in the olive oil for an hour.
Rinse the nectarines, cut them in half, take out the seeds, and cut the fruit into pieces the size of a play dice. Peel the goat cheese perhaps very thinly and cut into cubes about half the size of the nectarines.
For the arugula, rinse, spin dry, tear off the stems and cut the leaves in half diagonally. Dress with the olive oil loosely, but in detail without the garlic and finally season with pepper. Before serving, mix everything together and arrange on flat plates.
Garlic fans can also sprinkle the finely chopped garlic from the olive oil flavoring. It goes well with crispy ciabatta with olives.
Potato salad with fennel and radish Oriental meat loaf Rugelach nectarine with arugula and goat cheese