Summary

Ingredients

• 0.25 liter ¼ balsamic vinegar, darker
• liter ⅛ pumpkin seed oil, approx.
• 3 small onion (s), peeled, very finely chopped
• 4 cloves garlic, finely chopped, not pressed
• 200 g parmesan, in one piece
• 150 g breakfast bacon, very finely chopped
• 0.5 teaspoon ½ salt
• 2 pinches pepper
• 6 port. Salad, (leaf salads, various)

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Instructions

1. Fry the finely chopped bacon very slowly until crispy, drain the fat and set the bacon aside to cool.
2. Put the balsamic vinegar in a bowl, sprinkle with salt and stir until the salt is dissolved (always let the salt dissolve first, so the oil binds a little better).
3. Add the finely chopped onions and garlic and let stand for about 30 minutes. Add the pumpkin seed oil, stir to taste with pepper.
4. If the vinegar is too acidic, add a little more pumpkin seed oil or a few drops of water.
5. Arrange the lettuce on plates, mix the sauce well and pour over the lettuce with a spoon. Sprinkle with a few crispy bacon cubes and grate some parmesan over them with the hash browns.
6. The salad dressing will also last a few days in the refrigerator.