Summary

Ingredients

• 1 bowl lamb`s lettuce (approx. 250 g)
• 12 slices bacon or bacon
• 3 medium pear (s), fresh
• 5 mushrooms
• 125 g Goronzola
• 5 tablespoon oil (germ oil)
• 3 tablespoon red wine, drier
• Herbs your choice (e.g. parsley, dill, chives, thyme )
• salt and pepper

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Instructions

1. Wash the lamb`s lettuce, drain well and arrange on a lettuce plate as an underlay or divide it into portions on plates.
2. Fry the bacon in a pan without fat, so that it turns nice and crispy and brown. In the meantime, wash the pears, remove the core and cut into thin wedges. Also clean the mushrooms and cut into slices or wedges. Distribute the pear and mushroom pieces evenly on the salad.
3. In the meantime, take the finished bacon out of the pan and let the excess fat drip off on a paper towel. Then break the slightly cooled bacon into smaller pieces and spread them on the salad. Also cut the Gorgonzola into pieces or cubes or strips and serve.
4. Tip: Put the Gorgonzola in the freezer beforehand, then it is easier to cut.
5. For the dressing, mix well the oil, red wine, salt and pepper and chopped herbs of your choice and then drizzle over the salad.
6. Tip: Roquefort can also be used instead of Gorgonzola. If you don`t like cheese, you can leave it out entirely.