French Shepherd Salad

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 (optional)
• 60 g young ash goat cheese (e.g., St. Maure)
• 4 slices whole‑grain baguette

Instructions

1. 1.

   Wash, clean, dry and cut or tear the oak leaf and frisée lettuce into bite‑sized pieces.

2. 2.

   Coarsely chop the walnuts.

3. 3.

   Wash the pear and slice it from the core.

4. 4.

   Whisk vinegar, mustard, salt and pepper in a bowl; slowly whisk in oil to make a vinaigrette. Sweeten with apple syrup or honey if desired.

5. 5.

   Slice the goat cheese into 4 portions.

6. 6.

   Top each baguette slice with cheese, season with coarse ground pepper and place on a baking sheet. Bake in a preheated oven at 200 °C (fan 180 °C, gas: level 3) on the middle rack for 6–8 minutes until golden brown. Toss the salads in a bowl with the vinaigrette, walnuts and pear slices. Plate and serve immediately with goat cheese toasts.