Pear lamb's lettuce with bacon and Gorgonzola

Ingredients for 4 servings:

• 1 bowl of lamb’s lettuce (approx. 250 g)
• 12 slice(s) bacon or ham
• 3 m.-large pear(s), fresh
• 5 mushrooms
• 125g Gorgonzola
• 5 tbsp oil (germ oil)
• 3 tbsp red wine, dry
• n. B. Herbs of your choice (e.g. parsley, dill, chives, thyme….)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refined flavor composition of pear, bacon and cheese

Wash the lamb’s lettuce, drain well, and arrange on a salad platter as a base or divide it into portions on plates. Fry the bacon in a pan without fat until nice and crispy and brown. In the meantime, wash the pears, remove the cores, and cut into thin wedges. Also clean the mushrooms and cut into slices or wedges. Distribute the pear and mushroom pieces evenly over the salad. Meanwhile, remove the cooked bacon from the pan and let any excess fat drain on a paper towel. Then, when it’s slightly cooled, break the bacon into smaller pieces and arrange it on the salad. Cut the Gorgonzola into pieces, cubes, or strips and arrange. Tip: Place the Gorgonzola in the freezer beforehand to make it easier to slice. For the dressing, mix the oil, red wine, salt and pepper, and chopped herbs of your choice well, then drizzle over the salad. Tip: Roquefort can be used instead of Gorgonzola. If you don’t like cheese, you can leave it out altogether.