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Crunchy Lettuce Salad with Goat Cheese and Blackberry

Preparation: 10 minutes.
Cook time: 5 minutes.
Servings: 1 serving


1 head of crispy lettuce

2 mini cucumbers

1 log of goat cheese

1 box of blackberries

A few stalks of chives

3 tbsp or 45 ml of pecans

2 tbsp or 30 ml of honey

1 tbsp or 15 ml of Dijon mustard

1 tbsp or 15 ml of red wine vinegar

2 tbsp or 30 ml of olive oil

Bread croutons


  1. Setup: Chop about 1 tbsp of chives. Cut the cucumbers into thin slices, lengthwise.
  2. Toast the pecans: In a skillet over medium heat, roast the pecans for 4-5 minutes. Remove from the pan and set aside.
  3. Make the vinaigrette: In a bowl, mix the chives, the honey, the Dijon mustard and the red wine vinegar. Mix well while gradually adding the olive oil. Season with salt and pepper.
  4. Serve: Top the lettuce with the blackberries, the cucumbers, the pecans, the goat cheese pieces and the vinaigrette. Serve with bread croutons if desired.

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