Chop 30 g walnuts.

Roast them in a pan without oil and then set them aside.

Sear 2 goat cheese medallions in a little oil until golden brown.

Remove them from the pan and set them aside.

Add 1 tbsp olive oil to the pan.

Add 2 apricots (pitted and cut into pieces) and sauté them briefly.

Then add a sprig of thyme and a sprig of rosemary, as well as 1 tsp agave syrup (or honey) and 1 tbsp white balsamic vinegar.

Let everything simmer briefly.

Return the seared goat cheese medallions to the pan and let them warm up briefly.

Use the resulting sauce as a dressing or serve it with the cheese.

Arrange the dish and garnish it with the roasted walnuts.