Baked goat cheese on salad

Name: Baked goat cheese on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Stem(s) Thyme; 1–2 Branches of rosemary; 1⁄2 (approx. 180 g) Baguette; 7-10 Tbsp 1 1⁄2 Rolls (approx. 300 g) of French soft goat cheese; 8 discs Bacon; 5 TABLESPOONS good olive oil; 1 Lettuce; 6 TABLESPOONS White wine vinegar; 1 TABLESPOON Dijon mustard; 1 TABLESPOON liquid honey; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Stem(s) Thyme
1–2 Branches of rosemary
1⁄2 (approx. 180 g) Baguette
7-10 Tbsp 1 1⁄2 Rolls (approx. 300 g) of French soft goat cheese
8 discs Bacon
5 TABLESPOONS good olive oil
1 Lettuce
6 TABLESPOONS White wine vinegar
1 TABLESPOON Dijon mustard
1 TABLESPOON liquid honey
7-10 Tbsp salt, pepper
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash herbs, shake dry, pluck off leaves or needles and chop coarsely. Cut baguette into 12 slices. Cut cheese into 24 slices.
2
Line baking tray with baking paper. Place the bacon slices next to each other on one half of the baking tray. Spread slices of bread on the other side and drizzle with 2 tablespoons of olive oil. Put 2 slices of cheese on each slice of bread.
3
Sprinkle with thyme and rosemary. Bake everything in a hot oven for about 12 minutes.
4
Clean and wash the salad, drain well and pluck into bite-sized pieces. For the vinaigrette, mix vinegar, mustard, honey, salt and pepper. Fold in 3 tbsp. oil. Mix the salad and a good half of the vinaigrette.
5
Serve the salad.
6
Remove the tray from the oven. Arrange the baguette on the salad. Drizzle the rest of the vinaigrette evenly over the salad. Break the bacon roughly and spread it on the salad.