How to make
Mix two spoons of honey with the mustard, juice of half an orange, lemon juice, olive oil and as much salt as you like.
Roughly shred the iceberg, wash it under running water and leave it to drain well, if you wish you can dry it by absorbing the drops of water with kitchen paper, but it must be of the thick type, so that it doesn't leave any bits on the vegetable. Mix with the grated carrot and corn.
Put a pile of the salad in the center of a wide plate and on the side arrange tomato slices and slices of peeled orange from the other half. Sprinkle with the nuts - raw or lightly toasted in a non greased pan.
Drizzle generously with the dressing as well and mix lightly, by just pushing the iceberg pieces, so that it gets all over them.
Spread the goat cheese generously with the remaining honey, if one spoonful is not enough, add more. Sear briefly in a dry non-stick pan, until each side aquires a golden brown and a crust.
Place the two slices of cheese on top of the salad and drizzle with the balsamic reduction to finish it off.
A fresh, tasty and satisfying salad, which has a wide variety of flavors.
Enjoy your meal!
