For four people take four small goat’s cheeses and gently wrap each in two slices of bressaola (a beef carpaccio). While the little packages are gently being warmed in a pan, create a dressing from a shot of honey, some very good balsamico vinegar, a pressed large clove of garlic and a little bit of olive oil. The sweetish dressing combines very well with the cheese. Toss your favorite greens with the dressing and serve on plates, placing the warm cheeses delicately on the salad. Serve with crispy white bread.