Warm Salad with Goat Cheese Wrapped in Thin Bacon

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A bistro-style salad with goat cheese wrapped in thin breakfast bacon. The method is precise because the cheese must warm through while the bacon crisps without the filling melting away.

Serves: 2 people

Preparation time: 30 min

Ingredients

• Firm goat cheese log from the fridge – 200 g
• Thin breakfast bacon rashers – 8
• Plain flour – 1 tbsp
• Mixed salad leaves – 150 g
• Apple, in thin slices – 1
• Walnuts – 35 g
• Runny honey – 1 tbsp
• Dijon mustard – 1 tsp
• Olive oil – 2 tbsp
• White wine vinegar – 1 tbsp
• Salt – pinch
• Black pepper – to taste

Method

STAP 1
Chill the goat cheese well and cut it into 4 slices of 2 to 2.5 cm thick. Dust each slice very lightly with flour so the bacon grips better.

STAP 2
Wrap 2 bacon rashers around each slice, overlapping the ends underneath. Put the parcels on a tray lined with baking paper and chill them for 15 to 20 minutes. This resting time is important because cold parcels keep their shape better in the oven.

STAP 3
Preheat the oven thoroughly to 200°C conventional heat or 185°C fan. The oven must be fully hot before the cheese goes in, otherwise the bacon steams and the cheese starts leaking too soon.

STAP 4
Whisk honey, mustard, olive oil, vinegar, salt and pepper into a dressing. Arrange the salad leaves, apple and walnuts on plates.

STAP 5
Bake the bacon-wrapped goat cheese for 8 minutes, then check. Give it 1 to 2 extra minutes only if the bacon still looks pale. The goal is lightly coloured bacon and a soft centre, not fully crisp bacon at the cost of split cheese.

STAP 6
Let the parcels rest for 1 minute before lifting them with a spatula. Place them on the salad and spoon over the dressing immediately.