Lamb's lettuce with potatoes and feta cheese wrapped in bacon

Ingredients for 2 servings:

• 150 g lamb’s lettuce
• 3 m.-sized potatoes
• 1 pack of sheep’s cheese (200 g)
• 100 g bacon or ham, smoked, sliced
• n. B. olive oil for frying
• White balsamic vinegar
• some olive oil
• 1 tbsp Dijon mustard or other hot, fine mustard
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an Austrian specialty

Boil, peel, and slice the potatoes. Wash the lamb’s lettuce, spin dry, and tear any larger bunches apart if necessary. Cut the packaged feta cheese into 8 equal pieces and wrap each one in a slice of bacon. Secure the bacon with a toothpick if desired. Brown the bacon-wrapped feta cheese evenly on all sides in a pan with olive oil. For the dressing, mix 1 tablespoon of hot mustard and 1 pinch of sugar with white balsamic vinegar. Once the sugar has dissolved, slowly stir in the olive oil. The ratio of vinegar to oil can be 1:3 or vary according to taste. Toss the lamb’s lettuce and potatoes with the dressing in a bowl and then arrange on flat plates. Finally, arrange the fried pieces of bacon-wrapped feta cheese on top.