Clean the lamb`s lettuce and divide it into 4 bowls. Chop the walnuts into small pieces. Divide the cheese into 4 portions and place in the oven at 100 ° C for a few minutes. The cheese should only get warm and not melt. For the dressing, put 4 tablespoons of oil and 2 tablespoons of vinegar in a bowl. Add salt and pepper and a level teaspoon of honey. Add a good tip of a knife (normal table knife) mustard. I always use Dijon mustard for this, as I prefer mild mustard. Mix everything well until you get a uniform dressing. Oil and vinegar should combine. Tip: The best way to do this is with a clump of the lamb`s lettuce, so that the individual ingredients are particularly easy to mix. Spread the dressing evenly over the 4 bowls with a spoon and drizzle over the salad. Take the goat cheese out of the oven and drape it on the salad. Spread the walnut pieces on the salad and round off with a dash of balsamic cream.
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