Ennstaler autumn salad – leaf salad with fruit and blue cheese

Ingredients for 2 servings:

• 4 handfuls of leaf lettuce, seasonal as desired
• 1 egg(s)
• 1 apple, sour or pear
• 1 handful of grapes, seedless
• 1 bowl of mildew cheese, spicy, approx. 100 – 200 g
• 8 slices of bacon (Black Forest bacon)
• 2 tbsp almond oil or nut oil
• 1 handful of walnuts
• 6 tbsp vinegar, e.g. grape or pear vinegar
• 2 tbsp honey
• 2 tbsp sugar
• Salt and pepper, colorful

Instructions

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

Fry the bacon in a pan for a long time until it’s as crispy as chips. Keep these warm in the oven. Then slice the apple and/or pear (as desired) and toss them in butter in the pan for a few minutes, sprinkling with a little sugar until caramelized. Boil the egg for about 10 minutes, rinse well, and peel. Then slice and season with salt. Cut the blue cheese into small pieces. For the dressing, mix the vinegar and oil. Crush the walnuts, wrapped in foil, for example, with a meat tenderizer, and then add to the salad. Mix in the honey, salt, and pepper. To serve, place the salad leaves in a bowl and drizzle with the dressing. Then arrange the grapes, apple or pear slices, and egg slices on top. Finally, top with blue cheese and bacon slices. Note: The quantities can be varied freely for a salad dish; these are therefore only guidelines.