Baby salad with goat cheese bread croutons

Name: Baby salad with goat cheese bread croutons
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 discs Grey bread (à approx. 60 g); 200 g Fresh goat cheese; 50 g Pistachio kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Raspberry vinegar; 6 TABLESPOONS Olive oil; 2 tablespoon honey; 1 package (250 g) Baby leaf salad (e.g. red chard, tatsoi, mizuna, red mustard, mini-batavia)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 discs Grey bread (à approx. 60 g)
200 g Fresh goat cheese
50 g Pistachio kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Raspberry vinegar
6 TABLESPOONS Olive oil
2 tablespoon honey
1 package (250 g) Baby leaf salad (e.g. red chard, tatsoi, mizuna, red mustard, mini-batavia)

Directions

1
Spread the bread with goat's cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 4-5 minutes. Take out bread and let it cool down. Coarsely chop the pistachios.
2
Season vinegar with salt, pepper and sugar. Fold in the oil. Mix vinaigrette with honey and season with salt, pepper and sugar. Sprinkle bread with 1 tablespoon of honey and cut into cubes.
3
Arrange salad and bread cubes in bowls. Drizzle with dressing and sprinkle with pistachios.