Christmas lamb's lettuce with pomegranate seeds

Ingredients for 6 servings:

• 2 packs of lamb’s lettuce
• 1 pomegranate
• 2 handfuls of walnuts
• 12 slices of breakfast bacon
• 1 tbsp honey
• 1 tbsp mustard, medium hot
• 4 tbsp oil (e.g. walnut oil)
• 2 tbsp vinegar (raspberry vinegar)
• some sugar
• salt and pepper
• Fondor
• Herbs of your choice

Instructions

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

Great starter for a fine Christmas menu (ideal when the in-laws come)

Halve the pomegranate and remove the seeds with a spoon, reserving any juice. Wash and trim the lamb’s lettuce, and arrange on salad plates. Fry the bacon until crispy, then drain on kitchen paper. Caramelize the walnuts and sugar in a pan. Make a dressing with honey, mustard, oil (in this case, I used walnut oil), raspberry vinegar, and spices. These instructions are approximate; you may need a little more, depending on how much dressing you like. Sprinkle the pomegranate seeds over the salad. Then drizzle the dressing over the salad and toss well. Finally, arrange the bacon and walnuts attractively over the salad. I always serve it with rye bread.