Baked goat cheese wrapped in bacon on a fruity salad with honey-mustard vinaigrette

Ingredients for 4 servings:

• 125 g goat cheese (goat cheese roll, not cream cheese)
• 4 small rosemary sprigs
• 4 slices of bacon
• 100 g mixed lettuce, washed
• 1 mango(s)
• 100 g strawberries
• 3 tbsp salad seed mix
• 1 tbsp mayonnaise (Dijonnaise, mustard mayonnaise) or salad mayonnaise
• 1 tsp mustard, medium hot
• 1 tsp honey
• 2 tbsp fruit juice (e.g. apple juice)
• 2 tbsp vinegar, good (e.g. raspberry vinegar)
• 2 tbsp olive oil
• salt and pepper
• Cream of balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

nice and summery menu starter

For the dressing, mix all ingredients, except the oil, together well in a salad bowl. Finally, stir in the oil vigorously. For the salad, wash the strawberries, remove the green parts, and thinly slice them. Peel the mango, remove the stone, and cut into small cubes. Roast the seeds in a non-stick pan without fat until golden brown. For the goat cheese discs, cut the goat cheese into approximately 1.5 cm thick slices, place a small rosemary sprig on each, wrap each with a slice of bacon, and place on a baking sheet lined with parchment paper. Grill in the oven for approximately 3 minutes until crispy. In the meantime, stir the salad dressing again, toss with the salad, and portion the salad onto plates. Sprinkle with strawberries, mango, and seeds, and garnish with balsamic vinegar. Finally, place one goat cheese disc on each plate and serve. 260 kcal per serving.