Lamb's lettuce with goat cheese and bacon parcels and baked Parmesan baguette

Ingredients for 2 servings:

• 80 g lamb’s lettuce
• 150 g cherry tomatoes
• 1 avocado(s)
• 6 slice(s) goat cheese, finger-thick
• 6 slices of bacon
• 2 tsp coriander seeds, crushed
• 7 tbsp balsamic vinegar
• 4 tbsp olive oil
• 3 tsp, heaped honey
• salt and pepper
• 60 ml garlic oil
• 1 small baguette(s)
• 20 g Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

For the dressing, mix together the balsamic vinegar, olive oil, coriander, 1 teaspoon of honey, and a pinch of salt and pepper. Trim and wash the lamb’s lettuce, and spin it dry. Transfer it to a salad bowl and let it soak in the dressing while it’s still cooking. Halve 100g of the tomatoes, dice the avocado flesh, and sprinkle both over the salad. Wrap each slice of goat cheese with a slice of bacon. Heat a little of the garlic oil in a pan. Fry the goat cheese. When one side starts to brown, turn it over. When the desired brownness is achieved, drizzle the remaining honey over the cheese parcels and turn them over again. Place the goat cheese parcels on the salad and serve while still hot. Cut the baguette in half and spread the remaining garlic oil on it. Chop the remaining cherry tomatoes into small pieces and arrange them on top. Sprinkle the bread with freshly grated Parmesan cheese and bake for 5-8 minutes at 180°C. It’s best to cook the baguette at the same time so it’s hot when served with the salad and goat cheese parcels.