Summary

Ingredients

• 600 g mushrooms, fresh
• 200 g sprin onion (s)
• 300 g cherry tomato (s)
• 6 slices bacon
• 4 tablespoon vinegar (white wine vinegar)
• 2 teaspoons mustard
• 0.5 teaspoon ½ sugar
• 4 tablespoon olive oil
• 1 bunch thyme
• 25 g parmesan cheese
• salt

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Instructions

1. Clean the vegetables. Halve the mushrooms and tomatoes, cut the spring onions into diamonds.
2. Mix the vinegar, mustard, salt and sugar and fold in the olive oil. Put a few sprigs of thyme aside for the garnish, pluck the leaves from the remaining stems, chop them finely and add to the vinaigrette.
3. Halve the bacon slices and fry them in a pan without fat until crispy. Take out of the pan and keep warm. Add some of the bacon fat to the vinaigrette. Fry the mushrooms in the rest for a few minutes. Add spring onions and tomatoes and fry briefly.
4. Then mix the vegetables with the vinaigrette. Use a peeler to cut fine curls from the parmesan. Place the bacon slices on the salad and garnish with parmesan cheese and thyme.
5. Baguette or a couple of slices of spicy farmer`s bread go wonderfully with it.