Fine olive oil meets fruity redcurrants and mild balsamic vinegar. For the perfect touch of sweetness to round off the salad dressing, we recommend our Breitsamer linden honey. Thanks to its runny consistency, it mixes in beautifully, and its minty, lemony flavour harmonises perfectly with the main ingredients.
Tip: Whisk the dressing with a hand blender or similar. It takes very little effort – but makes an amazing difference to the flavour. Just give it a go.
Ingredients for 6 people
For the dressing
- 7 tbsp olive oil
- 5 tbsp white balsamic vinegar
- 1 tsp medium-hot mustard
- 2 tsp redcurrant syrup
- 1 tsp Breitsamer lime blossom honey
- Salt and pepper
For the salad
- 150 g rocket leaves
- 100 g mixed leaf salad
- 1 Avocado
- 150 g strawberries and blueberries
- 4–5 radishes
- 100 g fresh goat’s cheese or feta
- 50 g pecans
- Edible flowers (optional) for garnishing
Preparation
- Wash the rocket and lettuce thoroughly, shake off the excess water and place them in a large salad bowl.
- Wash the strawberries and cut them in half or into quarters.
- Slice the radishes thinly and cut the avocado into thin wedges.
- To make the dressing, place the olive oil, white balsamic vinegar, mustard, redcurrant syrup and Breitsamer lime blossom honey in a tall container and blend with a hand blender until creamy. Season to taste with salt and pepper.
- Scatter the strawberries, blueberries, radishes, avocado, pecans and fresh goat’s cheese over the salad.
- Pour the dressing over the salad just before serving and garnish with edible flowers as desired.