Leaf salad with goat cheese

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3.7 3
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. 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. 2

    Select fresh berries, rinse.

  3. 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. 4

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

Nutrition Facts

KCAL
300 kcal
CARBS
8 g
FATS
22 g
PROTEINS
15 g