Summary

Ingredients

• 200 g lamb`s lettuce
• 300 g cocktail tomatoes
• 100 grams bacon
• 2 onions)
• 300 g oyster mushrooms (oyster mushrooms), porcini mushrooms or brown mushrooms
• 0.5 teaspoon ½ thyme, dried
• 50 ml honey, liquid
• 50 ml Dijon mustard
• 30 ml salad cream, light version
• 50 ml water, lukewarm

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Instructions

1. Lamb`s lettuce is washed and dried, spread out on large plates. In addition, the cocktail tomatoes are quartered on top.
2. The finely diced bacon is fried in a pan until crispy. When the bacon is already crispy, the finely diced onions are added and steamed until translucent. Bacon and onions are spread over the salad straight from the pan.
3. Now the mushrooms are cut into thin slices and fried until golden in the pan, lightly salted and finally sprinkled with thyme. The mushrooms are spread over the salad while they are still lukewarm.
4. Finally, the honey mustard dressing is made. In a tightly closed jar it stays in the refrigerator for about 2 weeks, so I always make the dressing in advance. The specified quantities are also correspondingly generous. I use a dressing shaker with a measuring scale. Honey, Dijon mustard, salad cream and 50 ml of water are measured out and shaken vigorously. 1 - 2 tablespoons of the dressing per serving are spread over the salad.