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.
Select fresh berries, rinse.
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.
Carefully mix and arrange mushrooms, sprouts, salad and raspberries. Sprinkle everything evenly with the marinade. Arrange cheese taler on top.