#bettinerecipes
Autumn salad with goat cheese in bacon with mustard-dill dressing
If you are looking for a simple and delicious autumn recipe, then a good, hearty autumn salad full of leafy greens and Bettine goat cheese is just what you need. And if you want to make sure it tastes (and looks) great, look no further than this autumn recipe.
Total time
15 minutes
Ingredients
for 4 people| 150 g | of rocket melange |
| 4 pack(s) | of Bettine goat's cheese with bacon 2 * 60g (or 1 package 8*30g) |
| 50 g | pine nuts |
| 100 g | Tomberry tomatoes yellow |
| 80 g | of blueberries |
| 2 | apples (Elstar) |
| 2 stalks | of spring onion |
| 1 | red onion |
| Possible: edible flowers (Eat me) |
| For the mustard-dill dressing: | |
|---|---|
| 2 tbsp | extra virgin olive oil |
| 1 tsp. | mustard |
| 1 tsp. | honey |
| 1 tsp. | dill |
| salt and pepper to taste | |
Preparation
-
- Toast the pine nuts in a frying pan without oil or butter for 3 minutes until golden brown. Then let them cool briefly on a plate.
- Make the dressing by mixing all the ingredients together. Season the mustard-dill dressing with a little salt and freshly ground pepper.
- Cut the apple and red onion into wedges and halve the blueberries.
- Divide the rocket mixture among 4 plates.
- Cut the spring onion diagonally into rings and divide these ingredients together with the Tomberry tomatoes and toasted pine nuts over the rocket mixture.
- Heat 2 tablespoons of olive oil in a frying pan and fry the goat cheeses for 2 minutes per side until nicely golden brown. Place the goat cheeses on top of the salad and drizzle with the dressing. Serve immediately!
Serving tip: for a complete meal, this salad is delicious with toasted sourdough bread and a glass of cool Riesling.
