Goat cheese salad with raspberries

Name: Goat cheese salad with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS sweet grainy mustard; 2 TABLESPOONS White wine vinegar; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 pinch Sugar; 250 g Raspberries; 1 Lollo Rosso Salad; 1 Roman salad heart; 1 Frisée Salad; 2 stem(s) Sage; 1 collar Basil; 4 packages (62.5 g each = 2 pieces) Goat's cheese taler; 8 discs Bacon

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS sweet grainy mustard
2 TABLESPOONS White wine vinegar
5 TABLESPOONS Oil
7-10 Tbsp Salt
1 pinch Sugar
250 g Raspberries
1 Lollo Rosso Salad
1 Roman salad heart
1 Frisée Salad
2 stem(s) Sage
1 collar Basil
4 packages (62.5 g each = 2 pieces) Goat's cheese taler
8 discs Bacon

Directions

1
Mix mustard and vinegar. Gradually fold in 4 tablespoons of oil. Season to taste with salt and sugar. Sort the raspberries. Clean, wash and dry salads. Pluck into bite-sized pieces.
2
Wash the sage and basil, dab dry and pluck the leaves from the stalks. Wrap the goat cheese taler with breakfast bacon. Wrap the sage leaves in it. Mix salad and basil with half of the vinaigrette.
3
Carefully fold in the raspberries. Heat 1 tablespoon of oil in a pan. Fry the goat cheese for 1-2 minutes on both sides. Place on the salad, drizzle with remaining vinaigrette and serve immediately.