Salad of Dandelion with Roasted Goat Cheese

Cut the goat cheese into finger-thick slices. Season with pepper and coat in bread crumbs. Roast in a frying pan with olive oil on both sides for 2 min each. Pluck all kitchen herbs from the stems, rinse and spin dry.

Add balsamic vinegar, chestnut honey, olive oil, crème fraîche in a screw top jar form, close with a lid and shake well. Season vigorously with salt and freshly ground pepper and pour over the kitchen herbs form. Serve the herb salad with the fried goat cheese.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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