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🍽️ French Shepherd's Salad with Roasted Goat Cheese

425 kcal · 30 min · 4 servings

Ingredients

• 1 red oak leaf lettuce
• 1 small frisée lettuce
• 20 g walnut kernels
• 1 firm pear
• 2 tbsp raspberry vinegar
• 1 tbsp Dijon mustard
• salt
• black pepper
• 3 tbsp olive oil
• apple syrup or honey (to taste)
• 60 g young goat cheese with ash (e.g. pcs Maure)
• 4 slices whole wheat baguette

Instructions

1. 1. Thoroughly wash the oakleaf and frisée salads.
2. 2. Spin the salads dry.
3. 3. Cut or tear the leaves into bite-sized pieces.
4. 4. Roughly chop the walnuts.
5. 5. Wash the pear.
6. 6. Slice the pear.
7. 7. Remove the core from the pear slices.
8. 8. Add vinegar, mustard, salt, and pepper to a bowl.
9. 9. Whisk the ingredients for the vinaigrette.
10. 10. Slowly beat the oil into the mixture.
11. 11. Continue stirring until the vinaigrette is creamy.
12. 12. Sweeten the vinaigrette to taste with apple syrup or honey.
13. 13. Slice the goat cheese into 4 slices.
14. 14. Top the bread slices with the cheese slices.
15. 15. Season the toasts with coarsely ground pepper.
16. 16. Place the toasts on a baking sheet.
17. 17. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
18. 18. Bake the toasts on the middle rack until golden brown.
19. 19. Bake the toasts for 6 to 8 minutes.
20. 20. Place the salads in a large bowl.
21. 21. Pour the vinaigrette over the salads.
22. 22. Add the chopped walnuts.
23. 23. Add the pear slices.
24. 24. Toss everything well.
25. 25. Serve the salad on plates.
26. 26. Place the warm goat cheese toasts alongside.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 425
• Protein: 11 g · Fett/Fat: 32 g · Carbs: 22 g