Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 slices goat cream cheese, as thick as a finger
- 8 slices bacon
- 1 tablespoon honey
- 1 sprig rosemary
- 200 g lentils, red
- 2 sticks chives or onion leek
- 2 tomato (s)
- 1 bunch rocket
- 1 tablespoon olive paste, or whole olives
- 8 tablespoon olive oil
- 3 tablespoon vinegar
- 1 teaspoon mustard
- sugar
- salt and pepper
- Oil for frying
- Crema di Balsamico, for decoration
Print Recipe
Pin Recipe Instructions
- Spread out the bacon and wrap the cheese in it. Fry in a pan with the oil and the rosemary. Add honey and glaze in it. Season with pepper.
- Depending on the variety, cook the lentils according to the instructions on the package. After boiling, pour off the water and put the lentils in a cool place.
- Cut the onion into rings. Clean the tomatoes and cut into cubes.
- Clean and wash the rocket and spin dry again.
- Make a vinaigrette from vinegar, mustard, salt, pepper, sugar, olive paste and oil. Use it to marinate the lentils and add the vegetables.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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