Fresh Goat Cheese Wrapped in Bacon on Colorful Lentil Salad

For the bacon-wrapped fresh goat cheese on colorful lentil salad, first cook the lentils according to package instructions, drain in a colander, rinse in cold water and drain well.

Sort the arugula, wash, spin dry and chop. Wash the tomatoes, quarter them, remove the seeds and then cut them into small cubes. Mix the balsamic vinegar, sugar, salt, pepper and olive oil to a vinaigrette (stir in the olive oil only at the end).

Place the lentils, tomatoes, arugula, chives and olives in a bowl and marinate with the vinaigrette. Now spread out the breakfast bacon and wrap the slices of cream cheese in it.

Heat some oil, add the rosemary along with the bacon-wrapped cream cheese and fry on both sides. Add the honey and glaze.

Be careful, the honey will burn quickly if the heat is too high – so turn off the heat now and finish frying the bacon-wrapped goat’s cream cheese with the remaining heat.

Finally, arrange the lentil salad on plates, place the fresh goat cheese on top, drizzle everything with a little Crema di Balsamico, garnish with the roasted rosemary sprig and serve immediately.

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