Salad of arugula, lollo rosso and chicory

Ingredients for 4 servings:

• 1 Lollo Rosso
• 2 chicory
• 1 bag of arugula
• 1 bowl of sprouts
• 1 tbsp, leveled butter
• 2 slices of bread (sourdough bread)
• 50 g smoked bacon
• 100 g Roquefort
• 2 tbsp walnut kernels
• 3 tbsp olive oil
• 1 tbsp water
• 1 tsp Dijon mustard
• 3 tsp balsamic vinegar
• 1 pinch(s) sugar
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

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

with Roquefort, walnuts and croutons

Cut the bacon into cubes and fry in a pan with a little oil over medium heat until crispy. Cut the bread into fairly small cubes and wash the lettuce. Remove the bacon from the pan and drain on kitchen paper. Pour two-thirds of the oil into the pan and add the butter. Brown the breadcrumbs over medium heat and season lightly with salt. Tear the Lollo Rosso into bite-sized pieces. Quarter the chicory, remove the bitter stalk, and chop finely if desired. Halve the arugula, if desired. Place the lettuce in a large bowl. Trim the sprouts over the bowl with scissors. For the dressing, whisk together the olive oil, water, Dijon mustard, balsamic vinegar, sugar, salt, and pepper in a bowl until smooth. Roughly chop the walnuts and break the Roquefort into small pieces with the tip of a knife. Add the dressing to the salad and mix well. Arrange the dressed salad attractively on a plate. Sprinkle some cheese pieces, bacon cubes, walnut pieces and croutons on top and serve.