Summary

Ingredients

• 50 g pumpkin seeds
• 50 grams sugar
• 2 teaspoons butter
• Oil, for the aluminum foil
• 200 g lamb`s lettuce
• 2 pear (s)
• Butter for sautéing the pears
• 2 tuber (s) beetroot, fresh or cooked (vacuum-packed), approx. 00 g

For the dressing:

• 50 g bacon, finely diced
• 2 shallot (s), finely diced
• 3 tablespoon balsamic vinegar
• 0.5 teaspoon ½ honey
• 1 teaspoon mustard
• salt and pepper
• 5 tablespoon pumpkin seed oil

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Instructions

1. Roast the pumpkin seeds dry in a pan, remove and set aside.
2. Coat a piece of aluminum foil thinly with oil.
3. Boil the sugar with two tablespoons of water in a saucepan, add the pumpkin seeds and stir vigorously with a wooden spoon until the sugar is caramelized and liquid. Stir in the butter. Pour onto the aluminum foil and spread quickly. Warning, very hot! Let cool down.
4. Boil raw beetroot tubers in salted water for about 40 minutes, quench, peel. Cut into thin slices.
5. Wash, dry and quarter the pears. Remove the core, cut the pulp into thin wedges, sauté briefly in a little butter, remove.
6. Put the bacon and shallot cubes in the frying fat, fry and remove. Deglaze the rest with balsamic vinegar, add honey and mustard, season with salt and pepper. Transfer from the pan into a bowl and vigorously fold in the pumpkin seed oil, season to taste.
7. Clean and wash lamb`s lettuce and spin dry. Turn in the dressing, place in the middle of four serving plates, sprinkle with the bacon and shallot mixture. Arrange the pear wedges and beetroot slices on the outside. Drizzle with the rest of the dressing in strips. Break the brittle into pieces, distribute on the plates.
8. Tip:
9. If the pumpkin seed oil is too strong in taste, you can mix it with neutral oil.
10. You can also prepare the brittle with walnuts, then replace the oil on the salad with walnut oil and the balsamic vinegar with raspberry vinegar.