Lamb's lettuce with chestnuts

Ingredients for 2 servings:

• 100 g lamb’s lettuce, washed and cleaned
• 2 tbsp red wine vinegar
• 1 tsp mustard
• 4 tbsp rapeseed oil
• 1 tbsp cranberries, from the jar
• 1 small onion(s), chopped
• 10 chestnuts, frozen, peeled
• 1 dl vegetable broth
• 1 tsp butter
• Salt and pepper from the mill
• 4 slices of bacon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

autumnal enjoyment

For the dressing, mix the vinegar, mustard, salt, pepper, and oil well. Fold in the cranberries. Heat the butter in a small pan. Sauté the onions until translucent. Add the chestnuts and stock, cover, and simmer for 8-10 minutes. Meanwhile, cut the bacon into 1cm-wide strips and fry slowly in their own fat in a non-stick frying pan until crispy. Quarter the chestnuts directly in the pan with a knife. If there is still liquid, let it simmer uncovered until only a small amount remains (about 2 tablespoons). Then add the chestnuts, onions, and liquid to the prepared salad dressing. Mix the lamb’s lettuce with the dressing and serve in deep plates. Arrange the still-warm bacon strips on top.