Ingredients
Dressing:
- 3 tbs olive oil
- 3 tbs white balsamic vinegar
- 1 ts mustard
- 1 tbs quince jelly
- 50 ml vegetable broth
- salt, pepper
Salad:
- 150 g bacon slices
- 250 g mushrooms
- 300 g lamb’s lettuce
- 2 hard-boiled eggs
- 2 slices bread, toasted
Preparation
Dressing:
1. Stir the olive oil, balsamic vinegar, mustard, quince jelly and broth with a whisk to make a dressing and season to taste with salt and pepper.
Salad:
2. Cut the bacon into fine strips. Clean the mushrooms with a brush or cloth and finely cut.
3. Heat the pan on highest level up to the roasting window, switch to a low level, roast the bacon in the pan until crispy, add the mushrooms and roast.
4. Sort the lamb’s lettuce, wash well and dry in a salad spinner. Cut the eggs into eighths and dice the toast.
5. Mix the lettuce with the dressing in a shallow bowl. Distribute onto plates, sprinkle bacon and mushrooms over the top.
6. Garnish with egg and diced toast and serve immediately.
This recipe has been tested and approved by AMC.
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