Autumnal salad with goat cheese, stew pears and gingerbread

Name: autumnal salad with goat cheese, stew pears and gingerbread
Total time: 25 min
Yield: 3
Ingredients: 1 lemon; 2 cinnamon stick; 500 milliliters Red wine; 6 cooking pear; 50 gram walnut; 150 gram mixed leaf lettuce; 3 paste soft goat cheese; 3 tablespoon honey; 6 paste breakfast bacon; 6 paste raw ham; 1 tablespoon fresh thyme; 6 thin slice Gingerbread; 3 tablespoon Orange Marmelade; 3 tablespoon apricot jam; 1 orange for the dressing; 50 milliliters nut oil for the dressing; 50 milliliters peanut oil for the dressing; 1 teaspoon dijon mustard for the dressing; 1 tablespoon balsamic vinegar for the dressing; 1 tablespoon red fruit vinegar for the dressing

Ingredients

1 lemon
2 cinnamon stick
500 milliliters Red wine
6 cooking pear
50 gram walnut
150 gram mixed leaf lettuce
3 paste soft goat cheese
3 tablespoon honey
6 paste breakfast bacon
6 paste raw ham

1 tablespoon fresh thyme
6 thin slice Gingerbread
3 tablespoon Orange Marmelade
3 tablespoon apricot jam
1 orange for the dressing
50 milliliters nut oil for the dressing
50 milliliters peanut oil for the dressing
1 teaspoon dijon mustard for the dressing
1 tablespoon balsamic vinegar for the dressing
1 tablespoon red fruit vinegar for the dressing

Directions

Roast the walnuts in a dry hot frying pan. Divide the lettuce and nuts over the plates.
Pack the goat's cheese with 1 tablespoon of honey per slice in the breakfast bacon. Mix juice, grater, oil, mustard and vinegar for the dressing.
Remove the cores from the pears and cut the pears into slices or cubes. Divide them over the lettuce and pour over the dressing.
Fry the goat cheese packets 2 minutes per side in a dry hot frying pan and place on the salad. Sprinkle the thyme over it.
Brush the gingerbread slices with the marmalade and add a little pepper. Cut them into triangles or bars and place them on the salad.