Summer Leafy Salad with Goat Cheese and Raspberry Dressing

Ingredients

• 150 g mixed salad (e.g., lamb's lettuce, mizuna, arugula)
• 1 handful radish sprouts
• 400 g goat cheese (roll)
• 2 tbsp spelt whole‑grain flour
• 8 tbsp olive oil
• 1 tsp sharp mustard
• 2 tbsp liquid honey
• 4 tbsp raspberry vinegar
• Salt
• Pepper
• 1 handful edible flowers (e.g., pansies)

Instructions

1. 1.

   Wash, trim, dry and tear the leafy greens. Rinse the sprouts and drain them. Arrange decoratively on plates.

2. 2.

   Slice the goat cheese roll into 8–12 slices and coat in flour. Heat 2 tbsp olive oil in a pan. Add the goat cheese and sear for 1–2 minutes per side over medium heat.

3. 3.

   For the raspberry dressing, whisk mustard with honey, vinegar and remaining oil; season with salt and pepper. Drizzle over the salad.

4. 4.

   Place the seared goat cheese on top of the salad, garnish with edible flowers, and serve.