Crispy goat cheese bread on crisp salad

Ingredients for 4 servings:

• 1 head of iceberg lettuce, or arugula to taste
• 200 g bacon, diced
• 20 cherry tomatoes
• 1 m.-sized onion(s)
• 4 slice(s) of dark bread, not too thinly sliced
• some butter
• 2 packs of cheese (small goat cheese rolls)
• 3 tbsp olive oil
• 3 tbsp vinegar (raspberry balsamic, raspberry vinegar)
• 1 tbsp sugar or honey
• 3 tbsp water
• Walnuts, roasted
• Pepper from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

summery and full of contrasts

Spread the bread slices with butter and top with the goat cheese, cut into slices of about 0.5 cm. Bake in the oven for about 15 minutes, until the cheese begins to turn golden brown. In the meantime, cut the iceberg lettuce and, if using, arugula into bite-sized pieces and divide between 4 plates. Halve the tomatoes and slice the onion into rings, then arrange on top of the salad. Fry the ham cubes until crispy and sprinkle over the salad, adding the nuts to taste. Grind over the pepper. Mix together a dressing from vinegar, oil, sugar, and a little water. Place the hot, baked bread slices on the salads, serve with the dressing, and serve. Perfect as a light dinner on warm summer evenings or as a starter.