Summary

Ingredients

• 1 pack dumplings from the refrigerated shelf
• 0.5 ½ bowl rocket
• 0.5 bag ½ / s pine nuts
• 1 packet bacon, diced
• some oil

For the dressing:

• 1 teaspoon mustard
• 1 teaspoon honey
• 1 dash balsamic vinegar
• 1 dash olive oil
• 1 bag / s herbs, Italian

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Instructions

1. Dice the dumplings and fry them in a pan with the oil on medium-high heat for 6-8 minutes, turning every 1-2 minutes, until golden brown. Transfer to a bowl and let cool for 5 minutes.
2. While the dumplings cool, clean the rocket and add it to the bowl.
3. Fry the bacon cubes in a pan on medium heat for 6-8 minutes, stirring occasionally, until crispy. Add to the bowl.
4. Roast the pine nuts in the same pan on medium heat without oil for 3-5 minutes, stirring frequently, until lightly browned and fragrant. Add to the bowl.
5. Make the dressing: in a cup or jar, combine roughly 3 tablespoons of olive oil with roughly 1-2 tablespoons of balsamic vinegar. Add 1 teaspoon of mustard, 1 teaspoon of honey, and Italian herbs to taste. Seal and shake well, or whisk until combined.
6. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.