Summary

Ingredients

• 200 g lamb`s lettuce, cleaned, washed, spun dry
• 100 g bacon (or baccon)
• 100 g mushrooms
• 100 g walnuts
• 1 pear (s), firm

For the dressing:

• 40 ml oil, (e.g. pumpkin seed oil)
• 40 ml vinegar, (e.g. balsamico bianco)
• 120 ml yogurt
• 1 tablespoon horseradish, grated (from the glass)
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 slices farmhouse bread (s), fresh, for croutons
• Fat, for frying
• salt

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Instructions

1. Place a tall beaker on a weighing scale and pour in the ingredients for the dressing one after the other. Make a homogeneous mass with a hand blender.
2. Clean the lamb`s lettuce, bathe in plenty of cold water and dry with a salad spinner. Distribute on four plates. Spread some of the dressing on the leaves.
3. In a pan, leave the bacon cut into pieces, add the cleaned and flaky mushrooms and fry them lightly brown. Place on kitchen paper and let cool down a little.
4. Peel the pear and cut into small pieces. Spread over the lettuce leaves together with the bacon mushrooms and walnuts. Spread dressing on top again.
5. Toast the farmer`s bread in the toaster, cut into small crouton pieces. Fry in a little frying fat, add a little salt and let it get crispy. If necessary, drain a little on kitchen paper, then spread over the salad.
6. The dressing will keep in the refrigerator for several days.