John Myers
Ingredients for 6 servings:
- 300 g leaf salad, e.g. rocket, lamb’s lettuce, lettuce hearts, as varied as possible
- 500 g mushrooms
- 100 g sunflower seeds or pumpkin seeds
- 250 g bacon, diced
- 2 onions, cut into rings
- 3 tbsp honey
- 150 ml balsamic vinegar
- 80 ml olive oil, cold squeezed
- 200 g sour cream or crème fraîche
- some salt
- Pepper, colored, from the mill
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Wash and dry the lettuce, tear it into bite-sized pieces, and arrange it on a shallow dish. Roast the seeds in a pan without oil until fragrant, then set it aside in a small bowl. Finely slice the mushrooms and fry them in a little olive oil until nicely browned, also set it aside. Fry the onion rings and bacon in a pan in oil until crispy/brown, then drizzle with the honey and after about 1 minute, deglaze with the balsamic vinegar. Without increasing the heat, add salt and plenty of pepper, then stir in the sour cream. Once everything has cooled, arrange it attractively on the bed of lettuce and pour over the onion and bacon sauce. We like it with baguette or baked potatoes.
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