Mountaineer Salad

Ingredients for 4 servings:

• 8 slices of breakfast bacon
• 1 shallot(s)
• 2 tsp coarse mustard
• 1 tsp liquid honey
• 1 tbsp caraway seeds, whole
• 50 ml vegetable stock, instant
• 3 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 1 tbsp pumpkin seed oil
• Salt
• Pepper, mixed and/or black, from the mill
• 200 g potato(s), waxy
• 200 g Hokkaido pumpkin(s), pulp
• 300 g lamb’s lettuce
• 200 g cherry tomatoes, fresh
• Paprika powder, sweet or hot
• 100 g mountain cheese in one piece

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

In a non-stick pan, fry the bacon slices until crispy. Drain on kitchen paper and break into large pieces. Peel the shallot, finely dice it, and whisk it together with the mustard, honey, caraway seeds, and vegetable stock. Stir in the white wine vinegar, rapeseed oil, and pumpkin seed oil. Season the dressing with a little salt and a few turns of freshly ground black pepper. Peel and rinse the potatoes, and cut them—as well as the pumpkin flesh—into approximately 1 cm cubes. Fry both in the bacon fat for about 10 minutes, turning occasionally. Sort the lamb’s lettuce, wash it, and spin it dry. Trim and wash the tomatoes, then halve or quarter them, depending on their size. Season the potato and pumpkin mixture with a little salt and a few turns of mixed or freshly ground black pepper, and a little sweet or hot paprika. Finely grate the mountain cheese. Place the lamb’s lettuce and tomatoes in a large salad bowl, top with the potato and pumpkin mixture, arrange the bacon pieces and shaved mountain cheese on top, and drizzle with the dressing. Serve with fresh farmhouse bread.