Goat Cheese Fried in Serrano Ham on Warm Romaine Lettuce with Fig Mustard

Preheat the oven to 150 ° C circulating air or 170 ° C top / bottom heat. Peel and finely chop the shallots. Wash the romaine lettuce and cut in half lengthways. Cut the goat cheese into 10 slices and wrap each of them in 1 slice of Serrano ham. In a pan without oil, roast the pine nuts over medium heat for about 2 minutes until golden brown. Then take it out of the pan and let it cool down. Pour olive oil into this pan and fry the wrapped goat cheese slices at low temperature for 1 minute on each side. Then remove from the pan, place on a baking sheet covered with baking paper and bake in the preheated oven for 6 minutes. Meanwhile, add the shallots and romaine lettuce to the pan you used previously and fry in it at a medium temperature for about 1 minute. Season with a little salt, 2 tablespoons of sugar, the white wine vinegar and pepper to taste. Arrange the romaine lettuce and goat cheese fried in Serrano ham on plates and garnish with fig mustard and pine nuts.