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.
Add vinegar, mustard, 2 tablespoons water and 1 teaspoon honey and mix. Add olive oil and season to taste with salt and pepper.
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.
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.
Arrange the salad, remaining raspberries and avocado on plates. Place cheese in the middle. Drizzle vinaigrette over the salad and serve immediately.