Leaf salad with raspberries and gratinated goat cheese eaters

Name: Leaf salad with raspberries and gratinated goat cheese eaters
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Goat cheese; 150 g Honey; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 4 TABLESPOONS Sunflower oil; 200 g Raspberries; 100 g Mushrooms; 50 g Mung bean sprouts; 2 (100 g each) Bag of leaf salad mix; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Goat cheese
150 g Honey
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
4 TABLESPOONS Sunflower oil
200 g Raspberries
100 g Mushrooms
50 g Mung bean sprouts
2 (100 g each) Bag of leaf salad mix
baking paper

Directions

1
Cut the cheese into slices and spread them on a baking tray covered with baking paper. Spread 1 tsp honey on each cheese. Bake under the preheated grill for about 7 minutes. For the vinaigrette, whisk vinegar, salt, pepper, mustard and 1 tbsp honey.
2
Add oil drop by drop. Sort the raspberries. Clean, clean and slice the mushrooms. Wash sprouts and salad and shake dry. Carefully mix salad, sprouts, mushrooms and raspberries.
3
Arrange cheese and salad on plates and sprinkle with vinaigrette.