Ingredients

• about 150 g young spinach or mixed salad greens
• 120 g Gorgonzola or Roquefort cheese
• 3 tablespoons extra virgin olive oil
• 3 teaspoons coarsely ground black pepper
• sea salt
• 1 teaspoon wine vinegar
• 1 tablespoon lemon juice
• 2 cups raspberries
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 4 tablespoons sliced almonds, toasted in a dry pan
• toasted baguette in a toaster

Preparation

1. Rinse the spinach or salad and dry on a towel. Cut the cheese into small cubes, set half aside and mix the rest into a smooth sauce with olive oil, 1 teaspoon pepper, a pinch of sea salt, wine vinegar, and lemon juice. Add the reserved cheese cubes to the resulting sauce and mix.
2. Set aside half the raspberries and put the rest in a saucepan, add balsamic vinegar and honey, blend with an immersion blender and bring to a boil. Remove from heat, strain through a sieve to remove seeds. Add the reserved raspberries to the raspberry sauce and mix.
3. Place spinach on plates, drizzle with cheese sauce and gently toss, arrange raspberries in raspberry sauce, sprinkle with almond slices and the remaining black pepper. Serve with baguette.