|120 g||goat cheese rounds|
|50 g||pine nuts|
|50 ml||orange juice|
|100 ml||white balsamic vinegar|
|150 ml||olive oil|
|60 g||lamb's lettuce|
Preheat oven to 200°C (390°F). Halve goat cheese rounds. Cut plum into slices and pick herb leaves.
Transfer goat cheese halves to an oven-safe pan. Top with plum and herb leaves.
Drizzle with half of the honey. Bake in a preheated oven at 200°C (390°F) for approx. 5 – 7 min. until cheese is melted.
In the meantime, toast pine nuts in a grease-free frying pan on low-medium heat until golden. In a canning jar, add orange juice, white vinegar, olive oil and remaining honey. Season with salt and pepper and shake well to combine.
In a large bowl, combine salad with dressing, as desired. Mix well. Refrigerate remaining dressing for future use. Sprinkle with toasted pine nuts and transfer to a plate. Top each portion with melted goat cheese and more salad. Enjoy with a glass of wine.