For the salad, cover the frozen beans and cook them in little boiling salted water for about 10 minutes. Peel and chop the shallots. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in the oil.
Stir in the shallots. Wash and halve the tomatoes. Wash oregano, shake dry and pluck off the leaves.
Drain beans, rinse with cold water for 1-2 minutes, then drain. Mix with tomatoes, oregano and vinaigrette. Season to taste.
Cut the goat's cheese into 6 slices and wrap each with 1 slice of bacon. Heat a pan without fat. Fry the goat's cheese parcels for 2-3 minutes on each side until the bacon is crispy. Take out.
Serve with the salad. Serve with toasted bread.