Preparing the Confit Tomatoes

1. Drop the tomatoes into boiling water for a few seconds; remove the skins;
2. remove the outer flesh from the tomatoes without the seeds or core and place into a sauté pan with the honey;
3. cook uncovered for about 5 minutes and serve.

Preparing the goat cheese

1. Take a large dariole mould (a small deep container with a round base) approximately 5 cm high and line the inside with plastic wrap;
2. place a layer of goat cheese in the bottom, followed by a slice of confit tomato and a basil leaf;
3. repeat the procedure three times and close the plastic wrap over the top;
4. chill in the refrigerator for two hours before serving.

Arranging the plate

1. Place a drizzle of honey and of basil vinaigrette on the plate;
2. slice the goat cheese in half and place on the place;
3. put a little more vinaigrette and honey onto the cheese and serve with a wintercress salad.