Fine Starter Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 handfuls lamb`s lettuce
- 2 handfuls rocket
- 8 slices smoked bellies (Wammerl), thinly sliced
- 1 large onion (s), red
- 1 teaspoon oil
- 1 tablespoon honey (acacia honey)
- 2 scoops mozzarella (buffalo mozzarella), fresh or
- Goat cream cheese
- 12 orange (s) fillets, thin
- 4 tablespoon pine nuts
- 6 tablespoon orange juice, freshly squeezed
- 1 tablespoon, leveled honey (acacia honey)
- 6 tablespoon balsamic vinegar
- some orange peel, untreated, rubbed off
- 5 tablespoon olive oil, good
- 1 tablespoon Dijon mustard, possibly a little more
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- First prepare the dressing. To do this, mix the mustard, vinegar, orange juice, orange peel, the leveled tablespoon of honey, olive oil, salt and pepper properly with the whisk.
- Place the Wammerl slices on a baking sheet lined with baking paper so that there is a good 3 cm space between the individual slices. Bake in the oven at 175 ° C until the slices are browned and crispy - then set aside.
- Slice the peeled onions lengthways and fry them in a hot pan with the teaspoon of oil so that they are lightly brown. Remove from the heat, season with salt and pepper and drizzle with the tablespoon of honey. Let it caramelize again briefly on the stove.
- Roast the pine nuts in a non-fat coated pan, but don`t let them turn black! Wash the lettuce properly and distribute evenly on salad plates. Drain the mozzarella, pluck it into large pieces and distribute it as well.
- Place 2 slices of crispy bacon, some of the caramelized onions, 1 tablespoon of roasted pine nuts and 3 orange fillets on each plate. Mix up the dressing briefly with the blender and drizzle over the salad.
- A great starter at Christmas in front of a duck. Or as a main meal with freshly toasted bread.
- Also tastes good with raspberries and raspberry vinegar!
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