Goat cheese slices on lamb's lettuce with raspberry vinaigrette

Ingredients for 4 servings:

• 70 ml vinegar (raspberry vinegar)
• 100 g raspberries, fresh or frozen
• 40 g sugar
• 1 tsp mustard, Dijon
• 70 ml olive oil
• 70 ml oil (grape seed oil)
• 70 ml oil (walnut oil)
• Salt
• pepper
• 125 g lamb’s lettuce
• 12 slices of ciabatta or rye baguette
• Cheese, goat cheese roll with rind, young, sliced
• 200 g blackberries

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Vinaigrette: Bring raspberry vinegar, raspberries, and sugar to a boil, cover, and refrigerate for 24 hours. The next day, strain the vinegar through a fine sieve and stir in the mustard. Gradually stir in all the oils at room temperature and season with salt and pepper. Salad plate: Divide the lamb’s lettuce among 4 plates, top the bread slices with goat cheese, and grill for 3-4 minutes. Arrange the slices on top of the lamb’s lettuce, arrange the blackberries decoratively, and pour over the vinaigrette.