Goat cheese and peach salad


For 6 servings
  • 5 tbsp white wine vinegar
  • 3 tbsp medium hot mustard
  • 3 tsp liquid honey
  • salt
  • pepper
  • 10 tbsp olive oil
  • 2 romaine lettuce hearts
  • 100 g rocket
  • 3 peaches
  • 100 g pimientos
  • coarse sea salt
  • 100 g fresh goat cheese thaler



Working time: 25 min.

nutritional value

228 kcal per serving
Carbohydrates: 9 g
Protein: 3 g
Fat: 19 g


  • Simple
  • For the dressing vinegar, mustard, honey, salt, pepper, 5 tablespoons water and 7 tablespoons oil, mix well with the cutting stick. Clean and tear up lettuce hearts, clean rocket, wash everything and spin dry. Halve peaches, remove stones and cut fruit into wedges.

  • Fry the pimientos in 3 tablespoons of hot olive oil for 3-4 minutes, season with coarse salt. Put on a plate and let cool down a bit.

  • Arrange the romaine lettuce, rocket, peaches and pimientos in a flat bowl or dish. Crumble goat cheese in large pieces. Spread the vinaigrette over it just before serving.

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