Leaf salad with goat cheese

Name: Leaf salad with goat cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g Raspberries (frozen or fresh); 3 TABLESPOONS Vinegar (e.g. raspberry vinegar); 7-10 Tbsp salt and pepper; 1 TEASPOON Mustard; 3-4 Tbsp liquid honey; 2-3 TABLESPOONS Oil (e.g. olive oil); 100 g Mushrooms; 50 g Mung bean seedlings or other sprouts; 100 g Leaf salad (e.g. rocket, mini romaine lettuce, baby spinach); 200 g Soft goat cheese (roll); baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g Raspberries (frozen or fresh)
3 TABLESPOONS Vinegar (e.g. raspberry vinegar)
7-10 Tbsp salt and pepper
1 TEASPOON Mustard
3-4 Tbsp liquid honey
2-3 TABLESPOONS Oil (e.g. olive oil)
100 g Mushrooms
50 g Mung bean seedlings or other sprouts
100 g Leaf salad (e.g. rocket, mini romaine lettuce, baby spinach)
200 g Soft goat cheese (roll)
baking paper

Directions

1
Defrost frozen raspberries. Mix vinegar, salt, pepper, mustard and 1 tablespoon honey. Fold in the oil. Clean mushrooms, wash briefly and cut into slices. Wash sprouts and salad, drain well.
2
Select fresh berries, rinse.
3
Cut the cheese into thicker slices. Brush one side with honey and fry it with this side first in a coated pan until it is briefly golden brown.
4
Carefully mix and arrange mushrooms, sprouts, salad and raspberries. Sprinkle everything evenly with the marinade. Arrange cheese taler on top.