Leek salad with mushrooms and bacon

Ingredients for 2 servings:

• 250 g mushrooms, white or brown
• 2 leeks
• 2 shallots
• ½ bunch flat-leaf parsley
• 2 tbsp clarified butter
• 2 tbsp balsamic vinegar
• 2 tbsp sunflower oil
• 1 tbsp sunflower seeds
• 40 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Clean the leeks and cut them into thin slices, leaving out the dark green parts. Clean and dice or slice the mushrooms. Peel the shallots and finely dice them. Wash and finely chop the parsley. Roughly dice the bacon, preferably Tyrolean. Melt the clarified butter in a pan and sauté the shallots and leeks until translucent. Add the mushrooms and fry for 3-5 minutes. In a second pan, fry the bacon until soft or crispy, depending on your preference. Add the balsamic vinegar to the pan with the leeks. Then mix in the oil, parsley, and sunflower seeds. Season to taste with sugar, salt, and freshly ground pepper. Sprinkle the bacon over the top. Grate the Parmesan cheese over the bacon and serve lukewarm.