Baked goat’s cheese with honey roasted apricots, almond and spinach salad

Preparation

• 1
  Wash and stone the apricots. Toast the almonds in a pan and set aside.
• 2
  In the same pan, heat the honey, add the rosemary, the apricots and cook 3 minutes over high heat.
• 3
  Add almonds and remove from heat.
• 4
  Put the goat's cheese on the slices of bread previously toasted, and pass them 3 minutes under the grill of the over.
• 5
  Season the spinach with a spoonfull of olive oil, a pinch of salt and arrange it on the plate.
• 6
  Place the apricots, almonds and cheese crouton around it. Deglaze the pan with lemon juice (possibly a spoonful of water to remove the juices), add a spoonfull of olive oil and a pinch of salt.
• 7
  Drizzle the dish with honey sauce and serve.