Dandelion Salad with Grilled Goat Cheese Slices

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 4 Spring Onions
• 250 g dandelion greens
• 1 tbsp balsamic vinegar
• 1 tsp medium‑hot mustard
• 1 tbsp currant jam
• Salt
• Pepper
• 3 tbsp olive oil
• 80 g soft goat cheese (from the log)
• 4 tbsp whole‑grain breadcrumbs

Instructions

1. 1.

   Quarter the bell peppers, remove seeds and wash. Place on a baking sheet and grill under a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 5–10 minutes until the skin darkens.

2. 2.

   Remove, cover with a damp kitchen towel and let rest for 10 minutes. Then peel off the skin.

3. 3.

   Slice the peppers into thin strips. Wash and trim the spring onions, then cut into fine rings.

4. 4.

   Clean the dandelion greens, removing the lower quarter. Rinse thoroughly in plenty of cold water and dry by spinning. Transfer to a bowl.

5. 5.

   Whisk together vinegar, mustard, currant jam, salt, and pepper in a bowl. Slowly stir in 2 tbsp oil.

6. 6.

   Slice the goat cheese into four pieces. Coat each slice with breadcrumbs and press firmly to adhere.

7. 7.

   Pan‑fry the cheese slices in the remaining olive oil over medium heat until lightly browned on both sides. Mix the dandelion greens with the sauce, plate, top with the grilled cheese slices, and sprinkle with peppers and onions before serving.