Da Maurizio Bar Ristorante

Ingredients

Serves 2

• 2 slices smoked bacon
  
• 100g firm australian goat's cheese
  
• 2 pieces grilled sourdough bread
  
• 40g candied walnuts, finely chopped
  
• 40g dried apricot, sliced
  
• 50g rocket leaves, julienne
  
• 2-3 tablespoons thai clear honey
  
• 2 parmesan grissini (breadsticks)
  

• 2 tablespoons aged balsamic vinegar
  
• 2 tablespoons dijon mustard
  
• 2 teaspoons honey
  
• 4 tablespoons orange juice
  
• 200ml extra virgin olive oil

Preparation

for the bacon and goat's cheese

Preheat the oven to 475 °C. Cut the goat's cheese in half and cut the sourdough bread to the same size as the cheese. Grill the bread. Wrap the bacon around the goat's cheese. Secure the bacon using wooden toothpicks. Place the goat's cheese on top of the grilled bread and drizzle with honey. Place it in the oven and bake for 5-6 minutes, until the bacon is cooked and the cheese is soft.

for the balsamic vinaigrette

Place all ingredients except the olive oil in a mixing bowl. Slowly whisk the olive oil into the bowl until it is finished and has formed an emulsion.

for the salad

Place together in a mixing bowl and dress with balsamic vinaigrette.

to finish

Arrange the dressed salad on two plates and top with the bread and goat's cheese. Garnish with the parmesan grissini and serve.