Warm goat cheese salad
For four
250 g various types of lettuce (e.g. corn salad, red mangold leaves, rocket, ice leaf lettuce)
roasted pumpkin seeds, sunflower seeds and/or pine seeds
4 slices of country bread
4–8 slices of goat cheese
liquid honey
flake salt
freshly ground black pepper
Dressing
1 part white balsamico
3 parts walnut oil
Mix the lettuce and the dressing. Serve them onto plates. Roast the seeds carefully in a clean, dry pan. Move the roasted seeds from the pan to cool down.
Toast the bread slices lightly, and put 1–2 slices of goat cheese on each slice of bread. Pour some liquid honey on top of the cheese. Grill the bread and cheese in an oven at 200 degrees Celsius until the cheese has obtained a beautiful colour. Place the bread on the bed of lettuce and sprinkle the roasted seeds on the top. Serve the salad with Sauvignon Blanc white wine.