Time: 10 mins.

Serves: two portions

Low fructose


  • 200g soft goat cheese
  • 6 slices bacon
  • 200 lettuce of your choice, for example, iceberg, field greens, Lollo rosso
  • 125g champignon mushrooms
  • 2 Tbsp. Organic extra virgin olive oil
  • 1 Tbsp. chopped herbs (parsley, basil, dill)
  • Freshly ground pepper


Ingredients for the Dressing:

  • 1 Tbsp. Organic Dijon mustard (or our mustard)
  • 4 Tbsp. Frusano Organic Rice Syrup
  • 6 Tbsp. Organic extra virgin olive oil
  • 1 Tbsp. lime juice
  • Salt


  • Wash and spin-dry the lettuce. Rip into bite-sized pieces.
  • Clean and quarter the champignon mushrooms. Cut the goat cheese into six pieces and wrap each piece in a slice of bacon.
  • Combine all of the ingredients for the dressing into a homogenous sauce.
  • Quickly brown the goat cheese bundles in a dry pan.  Set the cheese aside and keep warm. Heat a small amount of organic olive oil in the pan, add the champignons and herbs and brown quickly, stirring constantly.
  • Arrange the lettuce on large plates and top with three goat cheese bundles and about half of the herbed mushrooms.  Drizzle the salad with the dressing and season with freshly-ground pepper.

Tip: Our Organic Wheat Baguettes tastes great with this fall salad.

Have fun cooking and Bon Appetit!