2025 Riesling – dry, Qualitätswein liter

Ingredients

• 150 gMixed baby greens
• 200 gGoat cheese log
• 1 pieceGreen apple (Granny Smith)
• 40 gWalnut kernels
• 2 tbspForest honey
• 1 tbspLemon juice
• 3 tbspExtra virgin olive oil
• 0,5 tspMedium-hot mustard
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Thoroughly wash and pick through the salad greens, then pat dry using a salad spinner.
2. 2For the vinaigrette, whisk together the lemon juice, mustard, one tablespoon of honey, and the olive oil until emulsified. Season with salt and pepper to taste.
3. 3Halve the green apple, remove the core, and slice into very fine, fan-like wedges. Drizzle immediately with a little lemon juice to prevent browning.
4. 4Toast the walnut kernels in a dry pan over medium heat until golden brown and fragrant, then coarsely chop them.
5. 5Cut the goat cheese log into approximately 2 cm thick slices. Place the slices on a baking sheet lined with parchment paper, brush with the remaining honey, and broil in the oven for 3-4 minutes until golden brown.
6. 6Gently toss the salad in a bowl with two-thirds of the dressing and arrange on plates.
7. 7Distribute the apple wedges in a circular pattern over the salad, place the warm goat cheese in the center, and drizzle the remaining dressing over the apples.
8. 8Finally, sprinkle the toasted walnuts over the salad and serve immediately.