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Smokey's lamb's lettuce with plums and cinnamon dressing

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Ingredients for 2 servings:

  • 100 g lamb’s lettuce, prepared, washed
  • 4 plums
  • 40 g pistachios, unsalted, coarsely chopped
  • 4 slice(s) bacon, cut into strips
  • 3 tbsp juice (plum)
  • 3 tbsp balsamic vinegar
  • 2 tbsp rapeseed oil
  • 1 tsp mustard
  • ½ tsp cinnamon powder
  • n. B. Pepper, from the mill
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

an autumn salad

Fry the bacon strips in a pan without fat until crispy and drain well on a paper towel. Halve the plums, remove the stones, cut into thin slices, and mix with the lamb’s lettuce. For the dressing, whisk all ingredients together, add to the salad, and mix well. Divide the salad between two plates and scatter the pistachios and bacon strips over the top. Serve with fried cheese, chicken breast, or fish, for example. The pistachios can also be replaced with pine nuts, but then roast them without fat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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