Green Salad with Baked Mango Goat Cheese and Ravioli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch thyme
- 1 radicchio
- 2 heads romaine lettuce
- 1 bowl cocktail tomatoes
- 1 thick mango (s)
- 1 handful sunflower seeds
- 1 pack goat cheese
- 1 pack dumplings
- 2 tablespoon white wine vinegar
- 1 tablespoon water
- 1 tablespoon rapeseed oil
- pinch (s) Mustard, grainier
- salt and pepper
- some honey, more liquid
- possibly balsamic cream
Print Recipe
Pin Recipe Instructions
- Wash the heads of lettuce, drain, cut and place in a bowl. Then wash the cherry tomatoes, cut them into small pieces and add them to the bowl. For the baked goat cheese, first peel the mango and cut into about 0.5 cm thick slices. Place on a baking tray covered with baking paper. Now cut the goat cheese into slices about 1 cm thick and spread over the mango slices. Sprinkle salt and pepper over the top and place a stalk of thyme on each. Finally, put some liquid honey on each of the turrets. Put the tray in the oven at 250 degrees (switch on the grill function if possible) and wait until the surface starts to turn golden-brown (approx. 5 minutes depending on the oven / heat). Roast the sunflower seeds in a coated pan until golden brown. Let cool in a separate bowl. Cook the ravioli according to the instructions on the packet, then cut into strips about 2 cm thick and roast in a pan. Mix the white wine vinegar with the water and rapeseed oil for the dressing, add the grainy mustard and a little liquid honey, season with salt and pepper and season to taste. Spread the finished dressing over the salad and stir. Spread the lettuce on four plates, arrange the goat cheese and mango talers on top, as well as the Maultaschen strips. Sprinkle with sunflower seeds and decorate with balsamic cream and thyme stalks if necessary.
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