Bourgeois dumplings in a camp bed

Ingredients for 2 servings:

• 1 pear(s), ripe (but still reasonably crunchy)
• 200 g lamb’s lettuce
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 3 tbsp olive oil
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• 1 pack of dumplings (mini bread dumplings)
• 18 slices of bacon
• 2 tbsp water

Instructions

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

Wash the pear, peel if desired, remove the core and cut into 8 wedges. Wash the lettuce and put it in a bowl, along with the pear wedges. Mix together the vinegar, honey, oil, water, salt and pepper and pour over the salad. Mix well and let it stand. In the meantime, cook the dumplings in water according to the package instructions and drain well. Wrap each dumpling in 1 slice of bacon and put 3 bacon dumplings on a wooden skewer (makes 6 skewers of 3 dumplings each, 2 dumplings will be left over, but they are also delicious on their own!!). Place the skewers on a baking tray lined with baking paper and bake in an oven preheated to 200°C (fan oven) for about 10 minutes until crispy. Then turn the skewers over and bake for another 10 minutes. Fan oven: 200°C Top/bottom heat: 220°C If you don’t want ready-made dumplings from a package, you can of course make the bread dumplings yourself according to the recipe (e.g. here from the database) and then form 18 mini dumplings yourself.