Peel and wash the carrots and cut them into sticks. Peel and finely chop the onion. Heat the oil in a pot, toss the onion and carrots briefly. Deglaze with 250 ml water, bring to the boil, stir in stock.
Let simmer for 1-2 minutes. Drain the carrots and collect the stock. Clean and wash the salad and drain well. Wash parsley, dab dry, put some aside for garnishing, chop the rest finely.
Whisk broth with 1 tablespoon of honey and vinegar, season with salt and pepper. Mix in parsley. Mix all salad ingredients and divide on 4 plates. Cut cheese into 12 slices. Place in a casserole dish.
Sprinkle with 2 tablespoons of honey. Gratinate under the hot oven grill for 2-4 minutes. Arrange on the salad, garnish with parsley and serve immediately with the bread.