Rapeseed salad with apple and goat cheese croutons

Name: rapeseed salad with apple and goat cheese croutons
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 petit beurre bread uncut; 75 g grated mature goat's cheese; 1 el fennel seed; 50 g unsalted butter or margarine; 75 g smoked bacon; 1 jazz apple or another fresh sweet apple; 1 bunch radish; 4 el traditional olive oil; 1,5 el white balsamic vinegar; 2 tl dijon mustard; 150 g turnip tops

Taste the spring with this delicious seasonal vegetable. Nice together with apple and goat cheese.

Ingredients

Directions

Tear the bread into pieces of 1 cm and mix with the goat's cheese and the fennel seed.
Heat the butter in a frying pan with non-stick coating and fry the bread over medium heat in 7 min. Golden brown and crispy. Change continuously.
Take the croutons out of the pan. Fry the bacon in 5 minutes until crispy. Remove from the pan and allow to cool on a plate.
Cut the apple into quarters and remove the core. Cut the flesh into wafer-thin slices. Cut the radish into thin slices.
Beat a dressing of olive oil, balsamic vinegar and mustard. Season with pepper.
Cut the turnip tops coarsely and put in a bowl. Spoon with the dressing, apple, radish, bacon and croutons. Crumble the bacon above it. Yummy! .