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Bacon and plums on lamb's lettuce with filleted oranges

updated

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Ingredients for 4 servings:

  • 200 g lamb’s lettuce
  • 2 onions, red
  • 2 oranges
  • 16 breakfast bacon
  • 16 prunes
  • 2 tbsp clarified butter
  • 4 tbsp Balsamic vinegar (grape balsamic vinegar)
  • 1 pinch of salt
  • 1 pinch(s) black pepper, freshly ground
  • 1 some cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious, fruity, simple

Sort, wash, and spin dry the lamb’s lettuce. Peel the onions and slice into rings. Peel and fillet the oranges. Wrap the prunes in bacon and secure with a wooden skewer. Heat clarified butter in a pan. Fry the bacon-wrapped prunes until crispy. Then remove from the pan and keep warm. Deglaze the pan drippings with the vinegar and season with salt and pepper. Add a little cream. Arrange the salad on plates. Arrange the onions, filleted oranges, and bacon-wrapped prunes on top, drizzle with the vinegar marinade, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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