Clean, rinse and chop the lettuce. Cut the cherry tomatoes in half. Drain the wax snap beans well in a colander. Cut the ham into tender strips and fry in a frying pan. Drain on kitchen paper.
Cut the toast slices into cubes and toast them without fat until golden brown. Add the butter and garlic and toss well. Spread the thyme leaves evenly over the goat cheese and bake under the broiler until light brown.
Stir the ingredients for the salad dressing. 4.
Arrange the lettuce, tomatoes and beans on plates, add the salad dressing and place the goat cheese on top while it is still warm. Finally, place the bread cubes and bacon on top of the salad. Serve with a young, light red wine.
Our tip: Use a deliciously spicy bacon for a delicious touch!