Herb salad with goat cheese, avocado and raspberry

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 100 g Baby leaf spinach
  • 1 collar Rocket
  • 3 Stem(s) Dill
  • 4 Stem(s) Mint
  • 4 Stem(s) Lemon balm
  • 150 g Raspberries
  • 4 TABLESPOONS Red wine vinegar
  • 1/2 TEASPOON Mustard
  • 1 TEASPOON + 2 tablespoons honey
  • 4 TABLESPOONS mild olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Oil
  • 100 g Pine nuts
  • 4 (125 g each; type Camembert) Goat soft cheese
  • 175 g Radicchio
  • 1 Avocado
  • 7-10 Tbsp Grease

Directions

  1. 1

    Sort the spinach, wash and drain. Wash and clean the rocket and drain well. Wash the herbs, shake dry and pluck the leaves and flags. Sort the raspberries. Mash 50 g raspberries.

  2. 2

    Add vinegar, mustard, 2 tablespoons water and 1 teaspoon honey and mix. Add olive oil and season to taste with salt and pepper.

  3. 3

    Heat the oil in a pan. Fry the pine nuts in it until golden brown. Add 2 tablespoons of honey and caramelise for 1-2 minutes. Place the cheese on a greased baking tray. Spread pine nuts on the cheese and bake under the hot grill of the oven for 2-3 minutes.

  4. 4

    Clean, wash and cut the radicchio into strips. Mix salad, spinach and herbs. Halve the avocado, remove the core and peel the flesh. Cut avocado into thin slices.

  5. 5

    Arrange the salad, remaining raspberries and avocado on plates. Place cheese in the middle. Drizzle vinaigrette over the salad and serve immediately.

Nutrition Facts

KCAL
810 kcal
CARBS
7 g
FATS
72 g
PROTEINS
32 g