This delicious salad is a real gourmet delight: flavorful goat’s cheese with tart rucola, sweet raspberries, juicy pear and crispy walnuts – a real explosion for your tastes buds! It’s just what you need on a sunny spring day and it’s ready in no time.

Recipe:

Shopping List for 4 portions of
Rucola Salad with Goat’s Cheese, Raspberries, Walnuts and Pear

80g rucola lettuce
100g round goat’s cheese (25g per portion)
125g raspberries
50g walnuts
1 pear
the insides of 1 vanilla bean
1 lemon
4 tbs. cold pressed olive oil
4 tbs. forest honey
1 pinch salt
1 pinch pepper

Preparation Time: approx. 20 minutes

Directions for the Rucola Salad with Goat’s Cheese, Raspberries, Walnuts and Pear:

To start: wash the rucola leaves and place them in a strainer or salad spinner and set aside. Carefully wash the pear and raspberries. Cut the pear in quarters and remove the seeds. Then cut the pear into fine slices.

Briefly roast the walnuts in a pan on high heat. Add 2 tbs. of the honey. Once you’ve added the honey, remove the pan from the heat so the walnuts don’t burn.

Salad Dressing:
Mix the olive oil with the juice of half the lemon. Cut the vanilla bean lengthwise and, with a sharp knife, remove the insides of the bean and add to the dressing. Finally add a pinch of salt and pepper to the mixture.

Now to assemble the Rucola-Salad:
First lay the rucola on your plate, then place one slice of the round goat’s cheese in the middle of each plate. Distribute the raspberries and walnuts evenly amongst the plates and place the pear slices around the edge of each plate to add a decorative touch.

Drizzle the dressing over each salad and add about half a tbs. of the remaining honey on top of the goat’s cheese pieces. Your tasty salad is done!