Dice dried figs and reserve.
Mix olive and colza oil, balsamic vinegar and 1 teaspoon of liquid honey. Season with pepper and salt.
Add cranberries and figs in balsamic sauce.
Preheat oven to 200°C (grill).
Peel carrot. Cut lengthwise using a mandoline.
Cut cherry tomatoes in 2.
Wash and slice radishes.
In a large mixing bowl, add carrot, tomatoes, red cabbage, onion germs, radishes and green salad. Pour sauce with cranberries and figs. Mix.
Spread goat cheese on bread slices. Add 1 pinch of pepper, rosemary and a bit of liquid honey on top of goat cheese.
Bake for 5 minutes.
Fill plates with salad and place 2 goat cheese toasts on top. Serve.