|per 100 g||Total Recipe|
|Gross weight||100 g||1136 g|
|Energy||516 kJ / 124 kcal||5858 kJ / 1400 kcal|
|Sat. fat||1 g||5 g|
|Unsat. fat||1 g||11 g|
|Fibre||2 g||17 g|
|Salt||288 mg||3269 mg|
400 gLambs lettuce
10 gPine nuts
86 gHoney & Mustard Dressing
1.1 kgTotal recipe weight
Place the frying pan on a low to medium heat and add the pine nuts.
Shake them once in a while so they toast evenly on all sides.
They should be ready in about 5-10 minutes when they're starting to brown and give off a toasted nut scent.
Wash and drain the lamb's lettuce and place in the salad bowl.
Peal the apple and the onion.
Cut the apple into small pieces and the onion into wafer thin rings.
Wash the strawberries and cut into small pieces.
Sprinkle all the strawberry over the salad and about half of the apple onion and pine nuts.
Keep the remainder in separate bowls to add to taste at the table.
Cut the goat cheese into disks of about 0.5 cm, tear each disk into smaller chunks and distribute over the salad.
Make the honey-mustard dressing (see component recipe) and sprinkle a few spoons over the salad, leaving the rest to be added at the table to taste.
Just slice the baguette and you are ready to serve your salad!
Take some of the goats cheese sprinkled with some honey mustard dressing, place on a slice of baguette and toast shortly in the oven.