• 1 loaf chèvre about 125 g

  • 4 Slices Bacon

  • 2 tablespoons Pine Nuts

  • 4 handfuls mesculin mix

  • Laura's vinaigrette a few tablespoons


  • 1.

    Heat the oven to 450ºF/230ºC.

  • 2.

    Slice a log of chèvre into four.

  • 3.

    Cut the log into four disks.

  • 4.

    Wrap each disk in a slice of bacon and lay on a baking sheet.

  • 5.

    Grill for about 5 minutes until the bacon is crisp and the cheese very hot.

  • 6.

    Toast the pine nuts in a dry pan on the stovetop.

  • 7.

    Toss the greens with a little bit of dressing.

  • 8.

    Scatter over the nuts.

  • 9.

    Take the bacon-wrapped cheese from the oven and lay on the salad.

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