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2 heads of lettuce
200 g sheep's milk cheese
150 g oloves
100 g bacon

Marinade:
100 ml olive oil
1 teaspoon Dijon mustard
50 g white balsamic vinegar
4 sprigs thyme, salt, pepper, lemon juice
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Clean and wash salad. Mix mustard, vinegar, thyme, oil, salt, pepper and lemon juice. Roast very thinly cut bacon rashers on the grill at 160° C for about 8 minutes.
Pour marinade over salad and place in small salad bowls. Top it off with sheep's milk cheese, olives and roasted bacon.