Summary

Ingredients

• 0.5 ½ head endive salad, depending on size
• 0.5 ½ baguette (s)
• 1 small clove garlic
• some olive oil
• 10 walnuts, chopped
• 8 shallot (s)
• 125 grams bacon
• 2 tablespoon white wine, dry

For the dressing:

• 2 tablespoon white wine vinegar
• salt and pepper
• 1 tablespoon mustard
• some garlic, to taste

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Instructions

1. Clean the lettuce and cut it into fine strips. Cut the baguette into slices and fry in a pan with olive oil and garlic until golden brown. Mix all ingredients for the dressing, pour over the lettuce strips and fold in.
2. Cut the shallots into fine rings. Spread the salad on plates. Spread the chopped walnuts and shallot rings on top.
3. Fry the bacon in a pan with a little oil and place over the salad. Deglaze the fat in the pan with the white wine and spread over the salad. Serve with the toasted baguette.