Wrap each goat cheese (125 g goat logs) with a slice of bacon (4 pieces). Fry them in olive oil in a hot frying pan until they are golden brown. Coat the goat’s cheese with honey (1 teaspoon) and let it melt over low heat. Wash and drain 100 g lamb’s lettuce.
For the dressing, mix 1 teaspoon of mayonnaise, 1 teaspoon of medium strength mustard, 1 teaspoon honey, 2 teaspoons apple vinegar, 2 teaspoons apple juice, 2 teaspoons olive oil. Add salt and pepper. Season with a few drops of lemon juice. Decorate the plate with a dash of balsamic cream before serving.