Goat cheese croutons with pistachios on baby salad

Name: Goat cheese croutons with pistachios on baby salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 4 discs brown bread; 200 g Fresh goat cheese roll; 100 g mixed babyleaf salad (e.g. red chard, tatsoi, mizuna, red mustard and mini batavia); 2 TABLESPOONS Raspberry Balsamic Vinegar; 7-10 Tbsp salt and pepper; 2 TABLESPOONS good olive oil; 2 TABLESPOONS Pistachio kernels; 2 TABLESPOONS Honey Baking paper (e.g. forest honey)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

4 discs brown bread
200 g Fresh goat cheese roll
100 g mixed babyleaf salad (e.g. red chard, tatsoi, mizuna, red mustard and mini batavia)
2 TABLESPOONS Raspberry Balsamic Vinegar
7-10 Tbsp salt and pepper
2 TABLESPOONS good olive oil
2 TABLESPOONS Pistachio kernels
2 TABLESPOONS Honey Baking paper (e.g. forest honey)

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Spread bread with goat cheese, place on a baking tray lined with baking paper and bake in the hot oven for 4-5 minutes.
2
In the meantime, wash the salad and carefully spin dry. Mix vinegar, salt and pepper. Fold in the oil. Mix with the salad.
3
Coarsely chop the pistachios and mix with the honey. Drizzle warm slices of bread with it, then cut into cubes. Pour over the salad.