Mixed leaf salad with herbs and raclette crostini

Ingredients for 4 servings:

• 400 g mixed leaf salad (e.g. romaine lettuce, radicchio, arugula, lamb’s lettuce, chicory)
• 1 bunch parsley, flat
• 5 sprigs of thyme
• 3 sprigs of mint
• 3 sprigs lemon balm
• 8 small slices of baguette
• 8 slices of raclette cheese
• 5 tbsp balsamic vinegar, light
• some salt
• some pepper, mixed or black, from the mill
• 1 tsp honey
• 6 tbsp oil (e.g. olive oil or walnut oil) approx.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash and trim the lettuce leaves, spin dry, and tear or cut into bite-sized pieces. Rinse the herbs, shake dry, pluck the leaves from the stems, and coarsely chop or cut into strips if desired. Preheat the oven to grill setting. Toast the baguette slices, top each with a slice of raclette cheese, and place on a baking sheet lined with baking paper. Grill in the preheated oven for about 5 minutes. Mix the balsamic vinegar with 2 to 3 tablespoons of water, season with a little salt, mixed or black pepper from the mill, and the honey, then whisk in about 4 to 6 tablespoons of oil. Toss the prepared lettuce leaves with the herbs and vinaigrette. Serve with the raclette crostini.