Goat Cheese Wrapped in Bacon with Fruit Chutney

(about 20 min):

Rinse Vogerlalat well a few times, drain. Arrange on a flat plate to form a wreath. Clean spring onions, cut into rolls. Remove peel from pear, cut out core, chop into small cubes. Pour lime juice into hot saucepan, add pear and onion rolls, steam briefly until soft.

Fold in the cranberries, add the apricot jam to bind, season with salt and pepper. Wrap the goat cheese with bacon, place in a frying pan with thyme bed, form fruit chutney on top, cook in the stove at 130 °C for six to eight minutes.

Drizzle Vogerlsalat with balsamic syrup, arrange goat cheese in the middle, bring crispy baked sticks of bread to the table.

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