Young salad with herbs, with thyme chicken and warm goat cheese

Ingredients for 2 servings:

• 4 small potatoes, young
• 100 g lettuce (young lettuce with herbs – Lollo Rosso, arugula, cress, chervil)
• 100 g mushrooms
• 1 m.-sized onion(s)
• 1 clove(s) garlic, chopped
• 150 g chicken breast
• 3 sprigs of thyme, fresh
• 10 cherry tomatoes, quartered
• 1 piece(s) cucumber(s) (small piece)
• 100 g bacon, diced
• 100 g goat cheese (e.g. Riblaire)
• 1 tbsp flour
• 50 g breadcrumbs
• 50 ml olive oil
• 3 tbsp balsamic vinegar
• some olive oil for frying
• some salt and pepper

Instructions

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

a delicious salad that tastes good not only in winter

Wash, brush, and quarter the potatoes. Arrange them on a baking sheet lined with baking paper, season with salt, and bake at 180°C on the middle rack for about 20 minutes. Dice the onion, chop the garlic, and quarter or slice the mushrooms, depending on their size. Briefly sauté the onion and garlic in olive oil, add the mushrooms, and cook for a little longer until the surface of the mushrooms is slightly crispy. Season with salt and pepper, set aside, and keep warm. Fry the bacon cubes without fat until crispy, then set aside. Cut the chicken into strips and sear in olive oil. Add the thyme and cook until the chicken is crispy. Season with salt and pepper, then remove and set the chicken aside. Meanwhile, wash the lettuce, quarter the tomatoes, and slice the cucumber. Stir the balsamic vinegar into 50 ml of olive oil and season with salt and pepper. Form the goat cheese into approximately 6 equal-sized discs. Coat them first in flour, then in beaten egg, and finally in breadcrumbs. Fry in olive oil until golden brown. Arrange the baked potatoes in a star shape on a plate, drizzle some dressing in the center of the plate, and arrange the salad in a nest on top. Place the lukewarm mushrooms, bacon cubes, meat, and tomatoes on top of the salad. Drizzle with balsamic dressing. Finally, arrange the warm goat cheese discs on top of the salad.