1. 1

   Step 1

   Wash and trim 800 g of broccolini.

2. 2

   Step 2

   Cook the broccoli in boiling salted water for approx. 6–8 minutes until al dente.

   Timer 8 min
3. 3

   Step 3

   In the meantime, wash 20 g of parsley and 2 sprigs of mint, shake dry, and finely chop.

4. 4

   Step 4

   Peel the shallot and dice finely.

5. 5

   Step 5

   For the dressing, mix the chopped herbs, diced shallot, 2 tbsp of balsamic vinegar, and 3 tbsp of olive oil in a bowl.

6. 6

   Step 6

   Season the dressing with salt and pepper to taste.

7. 7

   Step 7

   Toast 30 g of pine nuts in a dry pan until golden brown and fragrant, then let cool briefly.

8. 8

   Step 8

   Drain the cooked broccoli, rinse briefly with cold water, and let drain well.

9. 9

   Step 9

   Divide the broccoli among 4 plates.

10. 10

    Step 10

    Drizzle the salad with the dressing.

11. 11

    Step 11

    Crumble 150 g of goat cheese over the salad and top with the toasted pine nuts.

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