Lamb's Lettuce with Goat Cheese

Wash the lamb's lettuce thoroughly and drain well or spin dry in a salad spinner. Also wash the thyme and roughly chop the leaves.

For the vinaigrette, peel the skin from the shallots and garlic cloves. Dice the shallots finely, press the garlic. Mix the salt, pepper, sugar, vinegar, and oil together. Then mix in the shallot and garlic. Wash and halve the tomatoes.

Lightly toast the walnuts in a dry pan. Cut the goat cheese roll into slices about 1.5cm thick, brush with honey, sprinkle with the chopped thyme, and bake briefly in the oven until lightly golden brown. Arrange the lamb's lettuce decoratively with tomatoes and cheese slices. Drizzle the vinaigrette over it, sprinkle with walnuts, and serve immediately.