Red Chard and Rocket with Fried Goat Cheese, Cranberries and Pine Nuts

Summary

Ingredients

• 150 g Swiss chard, red chard salad
• 150 g rocket
• 75 g cranberries, dried
• 100 g pine nuts
• 12 small cheeses, thalers (goat cheese) wrapped in bacon

For the dressing:

• 100 ml white wine vinegar
• 250 ml olive oil, mild
• 1 teaspoon, heaped dijon mustard
• 2 teaspoons honey, to taste
• 1 teaspoon salt
• Black pepper from the mill, not ground too finely

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Instructions

1. Clean, wash, spin dry the red chard and rocket and arrange on plates.
2. Spread the dried cranberries over the salad.
3. Roast the pine nuts in a pan without adding any further fat. The pine nuts should get a golden brown color, but by no means become too dark. You have to be very careful, they burn up very quickly.
4. Then pour the pine nuts over the salad.
5. Fry the goat cheese coins (available ready-made at the cheese counter if you wish) in the pan on both sides, then add three coins per plate to the salad.
6. Mix a dressing from the olive oil, white wine vinegar, mustard, honey, salt and pepper and pour over the salad. The dressing shouldn`t be too sweet when you taste it, because it goes very well with the sweetness of the cranberries.
7. With a slice of baguette.