Goat cheese au gratin on spring salad

Name: Goat cheese au gratin on spring salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 60 g Pine nuts; 1 Head picking salad; 2 Federation Rocket; 400 g cherry tomatoes; 3 TABLESPOONS clear honey; 6 TABLESPOONS Balsamic vinegar; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 (à 40 g) Fresh goat's cheese taler; 8 TSP demerara sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

60 g Pine nuts
1 Head picking salad
2 Federation Rocket
400 g cherry tomatoes
3 TABLESPOONS clear honey
6 TABLESPOONS Balsamic vinegar
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 (à 40 g) Fresh goat's cheese taler
8 TSP demerara sugar

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Clean and wash the lettuce and rocket and pat dry well. Wash and halve the tomatoes. Whisk honey, vinegar and oil, season with salt and pepper.
2
Put the goat cheese in an ovenproof dish. Sprinkle with sugar and gratinate under the oven grill for 1-2 minutes until golden brown. Mix lettuce, rocket and tomatoes with the vinaigrette, sprinkle with pine nuts.
3
Serve the salad with gratinated goat cheese.