Avocado and Cheese Salad

Ingredients

• 150 g arugula
• 100 g lamb's lettuce
• 2 Avocados
• 2 Nectarines
• 4 tbsp olive oil
• 160 g whole grain baguette (4 slices)
• 300 g goat cheese (roll)
• 2 sprigs thyme
• 1 Organic Orange
• 1 tbsp honey
• 2 tbsp Apple cider vinegar
• Sea salt
• ground pepper

Instructions

1. 1.

   Wash and dry arugula and lamb's lettuce, then place in a bowl. Peel, pit, and slice avocados into wedges; add to the salad.

2. 2.

   Wash, halve, pit, and slice nectarines into wedges. Lightly oil a grill pan, grill nectarines 3–4 minutes, remove and let cool slightly.

3. 3.

   Toast baguette slices briefly on both sides at 220 °C (200 °C fan‑forced) in a preheated oven. Slice goat cheese into 8 pieces, place on the bread, return to the oven for 3–4 minutes until lightly browned.

4. 4.

   Wash thyme, shake dry, pluck leaves and finely chop. Wash orange, grate zest, then juice. Mix zest, juice, honey, vinegar, thyme, remaining oil, salt, and pepper; taste and adjust.

5. 5.

   Add nectarine wedges to the salad, fold in about two‑thirds of the dressing lightly. Transfer salad to plates, serve with bread drizzled with leftover dressing.