Field Salad with Crispy Lardo Bacon and Roasted Pumpernickel

Wash the lamb's lettuce and spin-dry - prepare the marinade from the ingredients listed - cut the pumpernickel slice into small cubes - halve the cherry tomatoes

lardo di colonnata is bacon from Tuscany (at least 90% fat content) - so that the fat is seared out, place the slices of bacon on a plate between baking paper and cook it in the microwave for about 1 minute at the highest level - the slices of bacon shrink by approx 2 thirds and the liquid fat collects in the baking paper

Take the bacon slices out of the fat immediately and place them on a plate so that they are nice and crispy - put the liquid fat from the baking paper in a pan and fry the pumpernickel cubes in it until crispy (the bacon fat gives it a great aroma)

Put the lettuce and cherry tomatoes in the marinade and mix well - place the salad on a plate - place the crispy lardospeck slices and the pumpernickel cubes on top - sprinkle with colored pepper