Colorful Salad with Beans and Cheese

For the dressing, thoroughly whisk 15 ml of olive oil with honey and balsamic vinegar in a small bowl until a homogeneous emulsion forms.

Cut the cheddar into cubes of approx. 1 cm. Cut the Edam into fine strips (approx. 3 mm). Roughly chop the dried tomatoes. Finely grate the ginger and chop the coriander.

In a bowl, mix the salad mix with the remaining 15 ml of olive oil, season with salt and pepper.