Lamb's lettuce with veal medallions

Ingredients for 4 servings:

• 200 g lamb’s lettuce
• 80 g bacon, diced
• 4 veal medallions (approx. 80 g each)
• Cheese (e.g. Pecorino or similar)
• some vinegar (sherry vinegar)
• some oil (grape seed oil)
• some oil (truffle oil)
• some pumpkin seed oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a great starter for an exclusive meal

Wash the lamb’s lettuce thoroughly. Mix grapeseed oil, truffle oil, and sherry vinegar, seasoned with a little salt and pepper, to make a vinaigrette. Heat the bacon cubes in a cold pan, then fry until crispy. Drain the fat from the fried bacon cubes on kitchen paper and let them cool. Grate the cheese into very fine strips. Mix the lamb’s lettuce with the vinaigrette, bacon cubes, and cheese, and divide between four plates. Sear the veal medallions on both sides, seasoning with salt and pepper. Fry slowly over low heat until pink (or as desired). When they are cooked to your desired consistency, remove them from the pan, cut into very thin slices, and arrange on top of the salad.