Green salad with baked mango goat cheese and Maultaschen

Ingredients for 4 servings:

• 1 bunch of thyme
• 1 radicchio
• 2 heads of romaine lettuce
• 1 bowl of cocktail tomatoes
• 1 thick mango(s)
• 1 handful of sunflower seeds
• 1 pack of goat cheese
• 1 pack of Maultasche(s)
• 2 tbsp white wine vinegar
• 1 tbsp water
• 1 tbsp rapeseed oil
• Pinch of grainy mustard
• salt and pepper
• some honey, liquid
• possibly balsamic cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the lettuce heads, drain, chop, and place in a bowl. Then wash the cherry tomatoes, chop them, and add them to the bowl. For the baked goat cheese, first peel the mango and cut them into approximately 0.5 cm thick slices. Place them on a baking sheet lined with baking paper. Now cut the goat cheese into approximately 1 cm thick slices and spread them on the mango slices. Sprinkle with salt and pepper and place a sprig of thyme on each one. Finally, drizzle a little runny honey on each of the towers. Place the tray in the oven at 250 degrees Celsius (turn on the grill if possible) and wait until the surface begins to turn golden brown (approx. 5 minutes, depending on the oven/heat). Toast the sunflower seeds in a non-stick pan until golden brown. Let cool in a separate bowl. Cook the Maultaschen according to the package instructions, then cut into approximately 2 cm thick strips and toast them in a pan. For the dressing, combine the white wine vinegar with water and rapeseed oil. Add the grainy mustard and a little runny honey, season with salt and pepper, and season to taste. Pour the finished dressing over the salad and stir. Divide the salad among four plates, arrange the goat cheese and mango slices on top, along with the Maultaschen strips. Sprinkle with sunflower seeds and garnish with balsamic vinegar and thyme sprigs, if desired.