A summer salad with baked goat cheese is one of the dishes I love to order in restaurants. Because until recently I had no idea how easy and quick it was to make!
This beautiful salad with goat cheese and raspberries is simply a taste revelation. The sweet freshness of the raspberries harmonizes perfectly with the creamy texture of the goat cheese. And the crunchy pistachios give the salad an extra bite. The balsamic dressing completes the taste experience and gives the salad a pleasant acidity. I tell you – a dream!
What makes this salad particularly attractive is not only its taste, but also its super easy preparation. With just a few ingredients, you can conjure up an impressive salad in just a few minutes, which is not only suitable as a starter (ideal especially when visitors are announced!), but also as a main course.
You can also customize it to your liking by adding grilled chicken, fried shrimp, or even avocado, for example. Pimp my salad so to speak!
And this is how easy a salad with baked goat cheese is:
It really is that easy to prepare!
First you have to wash your lamb’s lettuce. If you don’t have lamb’s lettuce (we also call it lamb’s lettuce, some also call it Rapunzel lettuce) you can of course just use a mixed leaf lettuce. Anything you like is allowed!
Then preheat the oven and cut the goat cheese (I always use this nice roll) into even pieces and place on a baking tray lined with baking paper.
I just cut the roll into pieces of the same size – this time there were 7 😉 So much for cutting even pieces…
I then very carefully spoon some honey over the cheese – it’s just a great combo and gratins the goat’s cheese so nicely!
Then I make the dressing with the rest of the ingredients. From time to time I like to use some raspberry oxymel instead of raspberry vinegar. Do you know Oxymel?
This is a vinegar mixed with honey and is considered mega healthy. Even the well-known Hildegard von Bingen already knew the beneficial effects of Oxymel. I love! I also like to drink my Oxymel simply with water. Tastes good and is good for you.
Add the salad and peel the cucumbers and cut them into bite-sized pieces and add them with the pistachios and raspberries.
And then comes the really easy part – and I’ll admit, I always thought that was really difficult. But as is so often the case, once you’ve done it, it’s really easy!
Switch the oven to GRILL and place the sheet pan with the goat cheese on the top rack. But then you have to be careful – I looked for the first time after 3 minutes and then took it out of the oven after almost 5 minutes and it was perfect!
And that’s how the goat cheese looks after its tanning session in the oven
Then simply put the baked goat cheese on the salad, add a nice piece of bread and enjoy with a glass of white wine!
Are you still looking for other salad recipes?
How about:
-
Prep time: 10 minutes -
Total time: 10 minutes
Ingredients
| Salad | |
|---|---|
| 200 g | lamb’s lettuce or any salad |
| 1 | goat cheese roll approx. 200g |
| 50 g | raspberries |
| 30 g | pistachios |
| 1/2 | cucumber |
| optionally : 1 tbsp honey |
|
| Dressing | |
| 4 | tbsp olive oil |
| 1 | tbsp balsamic cream |
| 1 | tablespoon raspberry vinegar or oxymel |
| Salt | |
| pepper | |
Utensils
- baking sheet lined with baking paper
Steps of preparation
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Cut the goat’s cheese into slices about the width of your thumb and place on the baking tray
- Carefully spread the honey over the goat cheese
- Wash and spin dry the lettuce
- Chop the cucumber
- Mix all the ingredients for the dressing together well
- Mix the salad well with the cucumber, pistachios and the dressing. Add raspberries to it
- Set oven to grill function
- “Grill” the goat’s cheese for about 3-5 minutes on the top rail
- Spread the goat cheese carefully (while hot!) on the salad and enjoy
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
So give this fantastic Goat Cheese and Raspberry Salad a try and be amazed by how easy it is to prepare and how delicious it tastes. Bon appetit!
Love, Sabrina x
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