Mixed Salad with Beans and Cheese

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

Cut the cheddar into approx. 1 cm cubes. Cut the smoked Edam into fine strips, about 3 mm wide. Roughly chop the dried tomatoes.

In a large bowl, mix the mixed greens with the remaining 15 ml of olive oil and season with a pinch of salt and freshly ground pepper.