Herb Salad with Toasted Bread and Goat Cheese

Ingredients

• 3 handfuls wild herbs (arugula, nettle, dandelion, sorrel)
• 1 Handful Field Salad
• 1 handful frisée salad
• 1 Shallot
• 0.5 tsp Salt
• 1 pinch sugar
• 1 tsp chopped thyme
• 1 tsp chopped nettle
• 1 tbsp red wine vinegar
• 1 tbsp tarragon vinegar
• 4 tbsp olive oil
• 1 ciabatta loaf
• 500 g goat fresh cheese (roll)
• edible violet flower
• daisy flower

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Wash and dry the herbs, shake them. Wash, trim, and finely tear the salads; pat dry. Peel and dice the shallot, then mix with salt, sugar, thyme, nettle, and vinegar; whisk in olive oil.

3. 3.

   Slice the ciabatta, drizzle with olive oil, and bake for about 5 minutes until crisp. Arrange the salad on plates, drizzle with two-thirds of the vinaigrette. Slice the goat cheese, place on warm bread, drizzle with remaining vinaigrette, top with salad and garnish with flowers.