Goat Cheese, Cherry Tomato & Ham Salad

In a pot of hot water, cook the eggs for 9 to 10 minutes. Once cooked, plunge them into a bowl of cold water to stop the cooking, then peel them.

Meanwhile, wash and halve the cherry tomatoes.

Prepare the vinaigrette. In a bowl, mix the honey, balsamic vinegar and 1 tablespoon of olive oil per person. Season with salt and pepper.

Cut the goat cheese into rounds.

In a deep plate, add the salad greens, cherry tomatoes, ham in pieces, goat cheese rounds, hard-boiled egg cut into wedges, and croutons. Season with the vinaigrette and serve. It's ready!