Lamb's lettuce with balsamic dressing, fried pork fillet strips and mushrooms

Ingredients for 2 servings:

• 150 g lamb’s lettuce
• 200 g pork fillet(s)
• 200 g mushrooms, preferably brown
• 1 clove(s) garlic
• some cherry tomatoes or date tomatoes
• 2 slices of toast
• some olive oil
• some butter
• salt and pepper
• 80 g bacon, diced
• some olive oil
• 3 tbsp balsamic vinegar
• 1 tsp balsamic vinegar (Crema di balsamico), or some sugar
• 200 ml cream (cooking)
• some mustard, medium hot
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with croutons and garlic baguette a delicious, light main course

Trim and wash the lamb’s lettuce. Dice the toast and drizzle with a little olive oil. Cut the pork fillet into strips/small pieces and season. Trim and slice the mushrooms. Peel, press, or finely chop the garlic clove. Dice the bacon quite finely or use pre-diced bacon. For the dressing, fry the ham cubes – if they’re very lean, use a little oil. Once crispy, deglaze with the vinegar and cream and season with mustard, nutmeg, and balsamic vinegar. Simmer slightly until the dressing becomes slightly thick. Season to taste with pepper and salt and, if necessary, adjust the acidity/flavor with a little sugar, cream, or vinegar. Carefully toast the bread cubes in a pan (they burn very easily!) and set aside. Then briefly and vigorously fry the pork fillet strips in a little oil and keep warm. Then fry the mushrooms and the crushed/finely chopped garlic clove in a little butter, season with salt and pepper. Layer the lamb’s lettuce on the plates, arrange the mushrooms and fillet strips on top. Pour the hot dressing over the salad and garnish with croutons and halved tomatoes. A freshly baked garlic baguette goes perfectly with this dish. This recipe is sufficient for two people as a light main course, or for four people as an appetizer. Tip: For an even lower-calorie dressing, replace half of the cream with broth. You can also use toasted walnuts or pine nuts instead of the croutons.