Spinach salad with baked goat cheese, garlic croutons and rhubarb

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat 1 tablespoon of olive oil in a pot. Fry the onion for about 3 minutes. Add cherry juice and bring to the boil. Stir in 30 g honey and let everything boil down like syrup for about 5 minutes. Remove from the heat and let it cool down a little

2. 2

   Clean the rhubarb, wash it and cut in half lengthwise. Cut the stems into pieces of about 8 cm length. Spread some syrup on both sides of the rhubarb pieces. Set aside the remaining syrup (approx. 30 ml) for the dressing. Fry the rhubarb pieces in portions on both sides for 2-3 minutes in a hot grill pan

3. 3

   Cut cheese into 8 slices. Wash the thyme, shake dry. Pluck off the leaves, except for something to garnish. Put the cheese slices on a baking tray lined with baking paper. Sprinkle each slice with a little honey, sprinkle with thyme leaves and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 6 minutes

4. 4

   In the meantime cut the baguette bread into pieces. Peel garlic and cut into pieces. Heat 3 tablespoons of olive oil in a frying pan. Fry the bread pieces and garlic for about 4 minutes, turning them over. Season with salt, take out and drain on kitchen paper

5. 5

   Wash the spinach and drain well in a sieve. Mix the remaining syrup, vinegar and mustard. Fold in 3 tablespoons of olive oil bit by bit. Season with salt and pepper. Mix spinach, croutons and dressing. Arrange the rhubarb pieces and salad on plates. Place 2 cheese slices on each plate and garnish with thyme

Nutrition Facts

KCAL
410 kcal

CARBS
19 g

FATS
30 g

PROTEINS
14 g