English salad with bacon and pears

Ingredients for 4 servings:

• ½ head of iceberg lettuce, washed, dried and cut into bite-sized pieces
• 4 handfuls of lamb’s lettuce, washed and cleaned
• 1 box of cress
• 2 avocados, peeled, pitted and sliced
• 1 handful of dill & chives
• 120 g bacon, air-dried, not too fat, from species-appropriate husbandry in thin slices
• 4 tbsp olive oil
• 2 pears, pitted and sliced
• 1 tbsp coarse mustard
• ½ lemon(s), the juice
• salt and pepper

Instructions

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

Arrange the lettuce, herbs, and avocado slices on four large plates. In a large pan, fry the bacon until crispy (don’t overheat, it shouldn’t smoke!), and remove from the pan. Add the olive oil to the bacon fat, pears, mustard, and lemon juice, heat briefly, then add the bacon again. Bring everything back to a boil, season with pepper and (a little!) salt, pour over the prepared salads, and serve immediately.