Summary

Ingredients

• 100 g lamb`s lettuce, washed and cleaned
• 2 tablespoon red wine vinegar
• 1 teaspoon mustard
• 4 tablespoon rapeseed oil
• 1 tablespoon cranberries, from the glass
• 1 small onion (s), chopped
• 10 chestnut (s), frozen, peeled
• 1 dl vegetable stock
• 1 teaspoon butter
• Pepper from the grinder
• salt
• 4 slices bacon

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Instructions

1. For the dressing, mix well the vinegar, mustard, salt, pepper and oil. Fold in the cranberries.
2. Heat the butter in a small pan. Steam the onions in it until translucent. Add the chestnuts and the stock and cover and cook for 8-10 minutes.
3. In the meantime, cut the bacon strips into 1 cm wide strips and slowly fry them in their own fat in a coated frying pan.
4. Quarter the chestnuts directly in the pan with the knife. If there is still liquid, let it boil down uncovered except for a small residue (approx. 2 tablespoon). Then add the chestnuts, onions and liquid to the prepared salad sauce.
5. Mix the lamb`s lettuce with the sauce and serve in deep plates. Spread the still warm strips of bacon over the top.