Red chard and arugula with roasted goat cheese, cranberries and pine nuts

Ingredients for 4 servings:

• 150 g chard, red (Red Chard Salad)
• 150 g arugula
• 75 g cranberries, dried
• 100 g pine nuts
• 12 small goat cheese slices, wrapped in bacon
• 100 ml white wine vinegar
• 250 ml olive oil, mild
• 1 tsp, heaped Dijon mustard
• 2 tsp honey, to taste
• 1 tsp salt
• Black pepper, freshly ground, not too finely

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with honey-mustard vinaigrette

Trim and wash the red chard and arugula, spin dry, and arrange on plates. Sprinkle the dried cranberries over the salad. Toast the pine nuts in a pan without adding any additional fat. The pine nuts should turn golden brown, but not too dark. Be careful, as they burn very quickly. Then sprinkle the pine nuts over the salad. Brown the goat cheese slices (available ready-made at the cheese counter upon request) in the pan on both sides, then place three slices per plate on the salad. Mix together the olive oil, white wine vinegar, mustard, honey, salt, and pepper to make a dressing and drizzle it over the salad. The dressing should not be too sweet when seasoned, as it blends well with the sweetness of the cranberries. Serve with a slice of baguette. Per serving: approximately 782 kcal