A salad with a bite! This salad is a delicious side dish, but can also serve as a main course in a bigger portion.
Clean and wash corn salad and Salanova.
Whisk vinegar, mustard, garlic, pumpkin seed oil and water, season with salt and pepper.
Cut goat cheese into halves and put into a tin, bake in pre-heated oven at 200°C for 7-10 minutes.
Cut pears into thin slices.
Mix corn salad and leaf lettuce with ¾ of dressing and spread on plates, top with pears and sprinkle with walnuts and rest of dressing.
Put baked goat cheese into the middle and serve immediately.
| 150 g | corn salad |
| 150 g | Salanova lettuce |
| 2 | pears |
| 2 tbl sp. | of walnuts, coarsely chopped |
| 2 rounds | of goat cream cheese, 100 g each |
| 2 tbl sp. | of balsamic vinegar |
| 1 tbl sp. | of wholegrain mustard |
| ½ clove | of garlic |
| 3 tbl sp. | of virgin pumpkin seed oil |
| 2 tbl sp. | of warm water |
| sea salt and pepper |
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