Summary

Ingredients

• 1 head lettuce, for example iceberg lettuce
• 1 carrot (s)
• 1 bell pepper
• 1 half cucumber (s)
• 250 g tomato (s)
• 1 avocado (s)
• 3 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• some honey
• salt and pepper
• some walnuts, optional
• 2 roll (s) goat cheese
• some flour

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Instructions

1. Wash the lettuce, bell pepper, tomatoes and cucumber and cut into bite-sized pieces. Peel and grate the carrot. Halve the avocado, remove the pulp from the skin and cut into cubes.
2. Cut the goat cheese rolls into approx. 2 cm slices and turn them well in flour so that all sides are well covered.
3. When it is hot, heat the oil in a pan, add the cheese slices and fry on both sides for about 2 minutes. Attention! It is better to take the pan off the stove when the slices are inside, because if it gets too hot, the cheese slices will burst.
4. Arrange lettuce, bell pepper, tomatoes, cucumber, grated carrot and avocado on four plates. Place the cheese slices on top. There should be about four for each plate.
5. For the dressing, mix olive oil with balsamic vinegar, honey, salt and pepper well. Lightly coat the salad with a little dressing. Serve the rest of the dressing.
6. If you want to sprinkle walnuts on top, roast them beforehand in a pan without fat.