Tortellini salad with bacon

Ingredients for 4 servings:

• 400 g tortellini with cheese filling, fresh (refrigerated section)
• 50 g breakfast bacon
• 3 tbsp olive oil
• 1 shallot(s)
• 150 ml vegetable stock
• 3 tbsp vinegar (white wine vinegar)
• 1 tsp honey
• 80 g arugula
• 1 small head of radicchio
• 100 g cherry tomatoes
• salt and pepper

Instructions

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

Cook the tortellini in boiling water according to the package instructions. Drain, rinse in cold water, and let drain. Cut the bacon into strips and fry in a hot pan until crispy. Remove and drain on kitchen paper. Peel and finely chop the shallot. Add to the bacon fat with the olive oil and sauté until translucent. Pour in the vegetable stock, white wine vinegar, and honey, then season with salt and pepper. Sort, trim, and wash the arugula, then spin dry thoroughly. Now trim, wash, drain, and shred the radicchio. Rinse and halve the tomatoes. Mix everything with the tortellini and the warm dressing. Roughly crumble the bacon strips and serve on top. Tips: If this is a main course, I would double the quantity. The dressing is quite large—use only as needed.