Ingredients

1 pack of Eisberg Bolero Mix
10 dkg frozen, mixed forest fruit
20 dkg of soft goat cheese
2 tablespoons of extra virgin olive oil
1 teaspoon of red wine vinegar
granulated sugar

Directions

Cook the mixed berries with 2 tablespoons of granulated sugar and a little water until soft and puréed, then strain through a sieve. Whisk the sauce thoroughly with red wine vinegar and olive oil to create the dressing. Toss the salad in this dressing, and when serving, top with crumbled semi-hard goat cheese.

Eisberg’s tip:

Enhance and add color to the dish with some rucola.