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Heat the oven to 450ºF/230ºC.
Slice a log of chèvre into four.
Cut the log into four disks.
Wrap each disk in a slice of bacon and lay on a baking sheet.
Grill for about 5 minutes until the bacon is crisp and the cheese very hot.
Toast the pine nuts in a dry pan on the stovetop.
Toss the greens with a little bit of dressing.
Scatter over the nuts.
Take the bacon-wrapped cheese from the oven and lay on the salad.
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