Filled Goat Cheese in Pancetta Coating on Salad

Summary

Ingredients

• 2 medium cheese, (goat brie)
• 200 g ham (pancetta), very thinly sliced
• 150 g raspberries, fresh, cleaned
• 50 ml olive oil
• 1 teaspoon vinegar, (raspberry vinegar)
• 1 teaspoon honey (acacia)
• 1 bunch rocket, washed, cleaned
• 100 g lamb`s lettuce, washed, cleaned
• 20 ml red wine, dry
• 10 ml traditional balsamic vinegar
• 50 g pine nuts, toasted
• a bit salt
• some pepper, white

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Instructions

1. Briefly marinate the raspberries in 10ml olive oil, raspberry vinegar, honey, salt and pepper.
2. Pour into the hollowed out cheese and put the lid on.
3. Place 100 g of pancetta side by side and coat the cheese with it.
4. Bake in an oven preheated to 200 degrees for approx. 8 minutes. If necessary, turn on the grill until the pancetta is crispy.
5. Meanwhile, make a vinaigrette from 40 ml of olive oil, balsamic vinegar, red wine, salt and pepper and use it to dress the salad.
6. Spread the salad on 2 plates, arrange the halved goat cheese on top and sprinkle with the pine nuts.
7. We eat a homemade baguette with it.
8. As a starter, quarter the cheese and serve two quarters with the salad on 4 plates.