Baked honey goat cheese on salad

Name: Baked honey goat cheese on salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1⁄2 Radicchio; 150 g Baby salad mix; 4 Stem(s) Dill, mint and lemon balm; 150 g Raspberries; 4 TABLESPOONS light balsamic vinegar; 1⁄2 Tsp medium hot mustard; 1 TEASPOON + 2 tablespoons liquid honey; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 4 Soft goat cheese (with noble mould; 125 g each); 3 TABLESPOONS Pine nuts; 1 ripe avocado

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1⁄2 Radicchio
150 g Baby salad mix
4 Stem(s) Dill, mint and lemon balm
150 g Raspberries
4 TABLESPOONS light balsamic vinegar
1⁄2 Tsp medium hot mustard
1 TEASPOON + 2 tablespoons liquid honey
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
4 Soft goat cheese (with noble mould; 125 g each)
3 TABLESPOONS Pine nuts
1 ripe avocado

Directions

1
Clean, wash and drain the salad. Cut radicchio into strips. Wash herbs, shake dry, pluck leaves. Sort raspberries, wash if necessary. 1⁄3 Crush berries with a fork.
2
Mix with vinegar, 2 tablespoons water, mustard, 1 teaspoon honey, salt and pepper. Fold in the oil.
3
Put the cheese on the baking tray. Mix pine nuts and 2 tablespoons of honey and spread on the cheese. Bake under the hot oven grill for 2-3 minutes.
4
Cut the avocado in half, remove the seeds, remove the flesh and cut into slices. Arrange on plates with the prepared ingredients. Drizzle with sauce and place the cheese on top. Baguette tastes good with it.