Bacon-wrapped goat cheese on a colorful lentil salad

Ingredients for 4 servings:

• 8 slice(s) goat’s cheese, finger-thick
• 8 slices of bacon
• 1 tbsp honey
• 1 sprig(s) rosemary
• 200 g lentils, red
• 2 stalk(s) chives or onions
• 2 tomatoes
• 1 bunch arugula
• 1 tbsp olive paste or whole olives
• 8 tbsp olive oil
• 3 tbsp vinegar
• 1 tsp mustard
• Sugar
• salt and pepper
• Oil for frying
• Cream of balsamic vinegar for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the lentils according to the package instructions, depending on the type. After cooking, drain the water and refrigerate. Slice the onion into rings. Peel and dice the tomatoes. Clean and wash the arugula, and spin it dry. Make a vinaigrette with vinegar, mustard, salt, pepper, sugar, olive paste, and oil. Marinate the lentils with this and add the vegetables. Wrap each slice of cheese in a strip of bacon. Fry briefly in a pan with oil and rosemary. Add honey and glaze the cheese. Season with pepper. Serve on top of the lentil salad.