Bacon – Plums on Lamb`s Lettuce with Filleted Oranges

Summary

Ingredients

• 200 g lamb`s lettuce
• 2 onion (s), red
• 2 orange (s)
• 16 breakfast bacon
• 16 prunes
• 2 tablespoon clarified butter
• 4 tablespoon balsamic vinegar (grape balsamic vinegar)
• 1 pinch (s) salt
• 1 pinch (s) black pepper from the mill
• 1 some cream

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Instructions

1. Sort and rinse the lamb's lettuce, then spin dry. Peel the red onions and cut into thin rings.
2. Peel and fillet the oranges (remove skin and white pith, separate segments from the membranes).
3. Wrap each prune with a slice of breakfast bacon and secure with a wooden toothpick.
4. Heat the clarified butter in a frying pan over medium-high heat. Fry the bacon-wrapped prunes for 6-8 minutes until the bacon is crispy, turning occasionally. Transfer to a warm plate.
5. Pour the balsamic vinegar into the pan with the remaining fat, scraping up any browned bits from the bottom. Season with a pinch of salt and black pepper. Stir in a splash of cream.
6. Arrange the lamb's lettuce on serving plates. Top with the onion rings, filleted orange segments, and bacon-wrapped prunes. Drizzle with the warm vinegar sauce and serve immediately.