Salad dressing with pumpkin seed oil for leaf salads

Ingredients for 6 servings:

• ¼ liter balsamic vinegar, dark
• ⅛ liter pumpkin seed oil, approx.
• 3 small onions, peeled, very finely chopped
• 4 cloves garlic, finely chopped, not squeezed
• 200 g Parmesan cheese, in one piece
• 150 g breakfast bacon, finely sliced
• ½ tsp salt
• 2 pinches of pepper
• 6 servings of salad (various leaf salads)

Instructions

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

Slowly fry the finely chopped bacon until crispy, drain off the fat, and set the bacon aside to cool. Pour the balsamic vinegar into a bowl, sprinkle in the salt, and stir until the salt is dissolved (always let the salt dissolve first; this helps the oil bind better). Add the finely chopped onions and garlic and let stand for about 30 minutes. Add the pumpkin seed oil and season with pepper while stirring. If the vinegar is too acidic, add a little more pumpkin seed oil or a few drops of water. Arrange the leaf salad on plates, mix the dressing well, and pour it over the salad with a spoon. Sprinkle with a few crispy bacon bits and grate some Parmesan cheese over the salad. The salad dressing will keep for a few days in the refrigerator.