For the goat camembert, place the goat camembert on a baking paper, drizzle with some maple syrup and oil and rub with the spices.
Place in the mini oven at 180 °C for about 10 minutes. In the meantime, make the marinade: Mix balsamic vinegar, water, herbs, salt and oil.
Wash the lettuce and tomatoes, pat dry, pluck the lettuce into bite-sized pieces, cut the tomatoes into wedges and arrange on a plate.
Drizzle with the marinade and place the finished goat camembert on top. Garnish with the mustard. Serve immediately.
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