Summary

Ingredients

• 200 g lamb`s lettuce
• 100 hazelnuts
• 3 sugars
• 120 bacon (belly), finely diced

For the dressing:

• 2 tablespoon cranberries, from the glass
• 3 tablespoon red wine vinegar
• 2 tablespoon poultry stock
• 1 teaspoon mustard, medium hot
• salt and pepper
• sugar
• 4 tablespoon olive oil

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Instructions

1. Wash the lettuce thoroughly.
2. Roast the nuts in a pan and caramelize with sugar, then roughly chop. Leave out the bacon until it`s crispy.
3. Prepare the vinaigrette from cranberries, vinegar, stock and mustard, season with salt, pepper and sugar. Only then stir in the oil with the whisk.
4. Marinate the salad with the dressing, arrange and pour the nuts and bacon on top.