Summary

Ingredients

• 250 g lamb`s lettuce
• 60 g walnuts
• 125 g bacon, streaky (I would buy it in slices)
• 70 g pine nuts
• 4 tablespoon vinegar (sherry vinegar)
• 6 tablespoon oil (walnut oil)
• 200 ml forest mushroom stock, a. d. Glass, possibly less
• Salt and pepper, black, from the mill
• 125 g sprin onion (s)

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Instructions

1. Clean, wash and spin dry the lamb`s lettuce.
2. Roughly chop the walnuts. Finely dice the bacon and leave it crispy. Add the walnut and pine nuts and toast them until golden brown while turning.
3. Mix the sherry vinegar, walnut oil and mushroom stock (be careful with the mushroom stock, I personally took less because it was too runny for me), season with salt and pepper. Clean the spring onions, cut the white and light green into fine rings.
4. Mix the lamb`s lettuce with the spring onions and the vinaigrette, arrange in a bowl and sprinkle with the bacon and nut mixture.
5. One of my favorite salads for 10 years. Was also well received by the guests.