Fine winter salad

Ingredients for 2 servings:

• 2 lettuce hearts (or romaine lettuce)
• 1 bell pepper(s)
• 2 tomatoes
• 2 radishes, depending on size
• ½ cucumber(s)
• 4 tbsp seeds (salad mix – sunflower seeds, pumpkin seeds, pine nuts …)
• 2 tbsp honey
• 1 Camembert(s)
• 4 slices of breakfast bacon
• 4 tbsp vinegar (raspberry vinegar)
• 3 tsp oil (walnut oil)
• 3 tbsp water
• 1 tsp syrup (agave syrup) or sugar or a few drops of sweetener
• 2 tbsp mustard, less if needed
• salt and pepper
• Rosemary, chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with raspberry-mustard vinaigrette, bacon and Camembert

Wash the lettuce and cut into bite-sized pieces. Dice the bell peppers, tomatoes, radishes, and cucumber. Place everything in a bowl and mix. It’s best to refrigerate it. Make a vinaigrette with the raspberry vinegar, walnut oil, water, agave syrup, and mustard. Season with salt and pepper. Then toast the seed mixture in a small pan without fat (be careful not to let it get too brown). After toasting, set it aside in a small bowl. Now cut the bacon into smaller pieces. Fry these without fat until crispy. Also set it aside in a small bowl and let it cool. Cut the Camembert into small cubes. Now add the honey to the hot pan. Add a few rosemary sprigs and let it warm through. Remove from the heat and briefly toss the Camembert cubes in it, making sure the cheese doesn’t run too much. Now toss the salad with the vinaigrette and the toasted lettuce seeds, then divide between two plates. Sprinkle the bacon pieces and Camembert cubes on top. We serve it with whole-grain rolls topped with a little herb cream cheese.