Lamb's Lettuce with Goat Cheese

Thoroughly wash the lamb's lettuce and drain well or spin dry in a salad spinner. Wash the thyme as well and coarsely chop the leaves.

For the vinaigrette, peel the shallots and garlic cloves. Finely dice the shallots and press the garlic. Mix together the salt, pepper, sugar, vinegar, and oil. Then stir in the shallot and garlic. Wash and halve the tomatoes.

Lightly toast the walnut kernels in a pan without fat. Cut the goat cheese log into approx. 1.5 cm thick slices, brush with honey, sprinkle with chopped thyme, and bake briefly in the oven until lightly golden brown. Decoratively arrange the lamb's lettuce with the tomatoes and goat cheese medallions. Drizzle with the vinaigrette, sprinkle with walnut kernels, and serve immediately.