John Myers
Ingredients for 4 servings:
- 200 g mixed leaf salad
- 4 bulb(s), small
- 50 g raspberries (fresh or frozen)
- 1 lemon(s), the juice
- 1 tsp honey
- ½ vanilla pod(s)
- 2 tbsp oil
- salt and pepper
- 4 cheeses, small goat cheeses 30 g each
- 100 g walnuts, Californian
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Wash and trim the lettuce, then briefly roast it in a pan without any fat. Quarter the pears, remove the cores, and cut into wedges. Sort the raspberries or thaw frozen ones. Then arrange on plates. Mix the lemon juice with honey. Split the vanilla pod, scrape out the seeds, and stir them into the lemon juice and oil. Season to taste with a pinch of salt and pepper. Briefly gratinate the goat cheese under a preheated grill or fry it in a pan. Place on a plate. Mix the lettuce with the marinade. Add to the goat cheese along with the pears and raspberries. Serve sprinkled with walnuts.
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