Summary

Ingredients

• 2 packs lamb`s lettuce
• 1 pomegranate
• 2 handfuls walnuts
• 12 slices bacon
• 1 tablespoon honey
• 1 tablespoon mustard, medium hot
• 4 tablespoon oil (e.g. walnut oil)
• 2 tablespoon vinegar (raspberry vinegar)
• some sugar
• salt and pepper
• Fondor
• Herbs your choice

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Instructions

1. Divide the pomegranate and remove the seeds with a spoon, possibly collecting some juice. Wash and clean the lamb`s lettuce and arrange on salad plates.
2. Fry the breakfast bacon until crispy, drain on kitchen paper. Caramelize the walnuts with the sugar in the pan.
3. Make a dressing from honey, mustard, oil (in this case I used walnut oil), raspberry vinegar and spices. The information is only rough, you may need a little more, depending on how much dressing you like.
4. Pour the pomegranate seeds over the salad. Then pour the dressing over the salad and mix well. Finally, distribute the bacon and walnuts appropriately on the salad.
5. I always serve root bread with it.