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🥗 Crunchy Salad with Roasted Nuts and Goat Cheese

388 kcal · 30 min · 4 servings

Ingredients

• 12 radishes
• 80 g peeled walnut halves
• 250 g mixed salad (e.g. arugula, sorrel, nettle, yarrow)
• 150 g goat cheese log
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tsp liquid honey
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the radishes under running water.
2. 2. Cut off the tough stem ends from the radishes.
3. 3. Slice the radishes into very thin rounds.
4. 4. Heat a pan on the stove without any oil or fat.
5. 5. Toast the nuts in the hot pan until they smell fragrant.
6. 6. Remove the nuts from the pan and place them on a plate.
7. 7. Let the nuts cool down completely.
8. 8. Chop the cooled nuts coarsely with a knife.
9. 9. Wash the salad leaves under running water.
10. 10. Remove any wilted or brown leaves from the salad.
11. 11. Dry the salad thoroughly, for example in a salad spinner.
12. 12. Tear the dry salad leaves into bite-sized pieces.
13. 13. Slice the goat cheese into thin rounds.
14. 14. Put vinegar, oil, and honey into a small bowl.
15. 15. Whisk the ingredients for the sauce with a fork or whisk until smooth.
16. 16. Season the sauce to taste with salt and pepper.
17. 17. Add the radish slices to the salad leaves.
18. 18. Toss the salad gently to mix everything well.
19. 19. Distribute the mixed salad onto the plates.
20. 20. Place the goat cheese slices on top of the salad.
21. 21. Drizzle the prepared sauce over the salad.
22. 22. Sprinkle the chopped nuts over the dish.
23. 23. Serve the salad immediately.
24. 24. Optionally serve a portion of apricot chutney as a side dish.

Nutrition per serving

• kcal: 388
• Protein: 14 g · Fett/Fat: 35 g · Carbs: 5 g