Tomato – Mushroom – Salad

Ingredients for 4 servings:

• 600 g mushrooms, fresh
• 200 g spring onions
• 300 g cherry tomatoes
• 6 slices of bacon
• 4 tbsp vinegar (white wine vinegar)
• 2 tsp mustard
• ½ tsp sugar
• 4 tbsp olive oil
• 1 bunch of thyme
• 25 g Parmesan
• Salt

Instructions

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

Clean the vegetables. Halve the mushrooms and tomatoes, and cut the spring onions into diamond-shaped pieces. Mix the vinegar, mustard, salt, and sugar together, then whisk in the olive oil. Set aside a few thyme sprigs for garnish. Pick the leaves from the remaining stalks, finely chop, and add to the vinaigrette. Halve the bacon slices and fry them in a pan without any fat until crispy. Remove from the pan and keep warm. Add a little of the bacon fat to the vinaigrette. Fry the mushrooms in the rest for a few minutes. Add the spring onions and tomatoes, and fry briefly. Then toss the vegetables with the vinaigrette. Use a vegetable peeler to cut fine curls of Parmesan cheese. Arrange the bacon slices on the salad and garnish with Parmesan curls and thyme. This goes wonderfully with baguette or a few slices of hearty farmhouse bread.