Lamb's lettuce with pomegranate and goat cheese

Ingredients for 4 servings:

• 8 slices of bacon
• 150 g goat cheese (goat cheese roll)
• 300 g lamb’s lettuce
• 150 g corn
• 100 g cherry tomatoes or date tomatoes
• 1 half pomegranate
• 1 onion(s), red
• 60 ml olive oil
• 40 ml raspberry vinegar
• 1 garlic clove(s)
• 1 bunch of chives
• 1 tbsp mustard
• Salt and pepper, black, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

with raspberry vinaigrette

For the vinaigrette: Peel and finely chop the garlic. Wash the chives and slice into fine rings, setting half aside. Mix the garlic with the chives, mustard, salt, pepper, oil, and seasoning and set aside for at least 1 hour, then season to taste. For the salad: Wash the lamb’s lettuce and tear it apart if necessary, and place it in a bowl. Peel the onion, halve it, and slice it into fine half rings and add it to the salad. Drain the canned corn and add it to the salad. Wash and halve the tomatoes and add it to the salad. Remove the pomegranate seeds from their cores and scatter them over the salad. Add the dressing and fold in. Cut the goat cheese roll into 8 approximately 1 cm thick slices and wrap each with a slice of bacon. Briefly fry the cheese on both sides in a non-stick pan without oil and scatter it on the salad while it is still warm. Sprinkle the chives you set aside over the salad.