Lamb's lettuce with pomegranate and goat cheese wrapped in bacon

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 1 m.-large pomegranate
• 1 jar capers, small jar
• 100 g cashew nuts, natural
• 3 tbsp sugar
• 4 tbsp oil, no olive oil, otherwise free choice
• 2 tbsp Balsamic vinegar, white
• 1 tsp honey
• 1 tsp mustard, medium hot
• salt and pepper
• 4 pieces of goat cheese
• 4 slices of bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Ingenious starter for 4 people

Heat a pan without fat and roast the cashews until light brown, then sprinkle with sugar and let it caramelize. Spread the cashews out on baking paper to cool. Wash the lamb’s lettuce and remove the roots. Arrange them on a large platter—I use a pizza plate. Carefully remove the pomegranate seeds and scatter them over the lamb’s lettuce. Drain the capers and scatter them over the salad. For the dressing: Whisk together the balsamic vinegar, honey, mustard, salt, and pepper, then add the oil, stirring quickly until the dressing is creamy. Wrap the goat cheese in the bacon and fry briefly on both sides. Pour the dressing over the salad. Arrange the cashews and goat cheese nicely on the salad. This salad is especially suitable as a starter, but it also works as a side dish. Don’t be afraid of the capers: all my guests who previously said they didn’t like them loved them in this salad—so go ahead and try them. Tip: You can also buy the goat cheese wrapped in bacon.