Chop the pumpkin seeds and coarsely grate the bread crumbs. Cut the goat cheese into finger-thick slices, season with pepper, turn in bread crumbs and chopped pumpkin seeds on the other side and roast in olive oil on each side for about 2 minutes. Clean the kitchen herbs, rinse, remove the stems, dry well and chop finely. Mix vinegar, olive oil, honey, crème fraîche and black pepper to a dressing and mix it with the herbs.
Tip: You can also mix the ingredients for the dressing in a closed glass (e.g. jam jar) form and shake heartily. Serve: Arrange the leaf salad with the goat cheese on a plate.
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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