Summary

Ingredients

• 2 lettuce hearts (or romaine lettuce)
• 1 bell pepper (s)
• 2 tomato (s)
• 2 radishes, depending on size
• 0.5 ½ cucumber (s)
• 4 tablespoon seeds (salad mix - sunflower seeds, pumpkin seeds, pine nuts )
• 2 tablespoon honey
• 1 camembert (s)
• 4 slices bacon
• 4 tablespoon vinegar (raspberry vinegar)
• 3 teaspoons oil (walnut oil)
• 3 tablespoons water
• 1 teaspoon syrup (agave syrup) or sugar or a few drops sweetener
• 2 tablespoon mustard, possibly less
• salt and pepper
• Rosemary, chopped

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Instructions

1. Wash the lettuce and cut into bite-sized pieces. Cut the peppers, tomatoes, radishes and cucumber into cubes. Put everything in a bowl and mix. It is best to put it in the refrigerator.
2. Make a vinaigrette from the raspberry vinegar, walnut oil, water, agave syrup and mustard. Season with salt and pepper.
3. Then roast the core mixture in a small pan without fat (be careful not to let it get too dark). After roasting, set aside in a bowl.
4. Now cut the bacon into smaller pieces. Fry these nicely crispy without fat. Also set aside in a bowl and let cool down.
5. Cut the camembert into small cubes. Now put the honey in the hot pan. Add a few rosemary needles and let them warm up. Remove from heat and toss the camembert cubes briefly. So that the cheese doesn`t run too much.
6. Now mix the salad with the vinaigrette and the roasted lettuce seeds well and then distribute on 2 plates. Scatter the bacon pieces and the camembert cubes on top. We also have whole grain rolls with a little herbal cream cheese.