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🥗 Bacon-Wrapped Goat Cheese on Fresh Salad with Spicy Mustard Dressing

370 kcal · 30 min · 4 servings

Ingredients

• salad mix 250 g
• cherry tomatoes 200 g
• cucumbers 1 pc.
• apples, red 1 pc.
• chives, fresh 10 g
• olive oil 2 tbsp
• vinegar 1 tbsp
• honey 1 tsp
• mustard 1 tsp
• salt pinch
• pepper, black ground pinch
• oil 2 tbsp
• goat cheese in bacon 8 pcs.

Instructions

1. 1. Wash the salad greens thoroughly under running water.
2. 2. Spin the washed salad greens dry.
3. 3. Rinse the cherry tomatoes.
4. 4. Cut the cherry tomatoes into quarters.
5. 5. Wash the cucumber.
6. 6. Cut the cucumber in half lengthwise.
7. 7. Slice the cucumber halves into thin rounds.
8. 8. Wash the apple.
9. 9. Cut the apple into quarters.
10. 10. Remove the core from the apple quarters.
11. 11. Cut the cored apple quarters into wedges.
12. 12. Rinse the chives.
13. 13. Pat the chives dry with a kitchen towel.
14. 14. Cut the chives into fine rings.
15. 15. Place the chives into a bowl.
16. 16. Add four tablespoons of olive oil to the bowl.
17. 17. Add vinegar to the bowl.
18. 18. Add honey to the bowl.
19. 19. Add mustard to the bowl.
20. 20. Mix the ingredients in the bowl thoroughly.
21. 21. Season the mixture with salt.
22. 22. Season the mixture with pepper.
23. 23. Heat one tablespoon of oil in a frying pan.
24. 24. Place the bacon-wrapped goat cheese into the hot pan.
25. 25. Fry the goat cheese for about four minutes on all sides.
26. 26. Remove the goat cheese from the pan.
27. 27. Add another tablespoon of oil to the pan.
28. 28. Heat the oil in the pan.
29. 29. Place the apple wedges into the hot pan.
30. 30. Fry the apple wedges for about three minutes.
31. 31. Mix the salad with the tomatoes and cucumber.
32. 32. Pour the mustard vinaigrette over the vegetables.
33. 33. Toss the vegetables well with the vinaigrette.
34. 34. Get the serving plates ready.
35. 35. Place the salad with the vinaigrette onto the plates.
36. 36. Place the bacon-wrapped goat cheese on top of the salad.
37. 37. Arrange the fried apple wedges around the salad.
38. 38. Serve the dish.

Nutrition per serving

• kcal: 370
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 18 g