Assorted salad with fried mushrooms and smoked bacon
4 servings
30 minutes
Salad with fried mushrooms and smoked bacon is an exquisite combination of freshness and rich flavor. Tender frisée and arugula leaves create a light base, while sweet pear drizzled with lemon juice adds a refreshing tang. Crunchy walnuts add texture, and smoked bacon and fried mushrooms provide appetizing depth and aroma. The dressing made of walnut oil, olive oil, honey, and wine vinegar harmoniously ties all the ingredients together. This salad is a true gastronomic delight, perfect for both a light lunch and a special dinner.
1
Tear the lettuce leaves. Chop the mushrooms. Slice the pear, removing the seeds, and drizzle with lemon juice. Chop the walnuts.
- Frisee: 0.5 piece
- Rocket (arugula): 200 g
- Button mushrooms: 200 g
- Pears: 1 piece
- Lemon juice: 1 tablespoon
- Walnuts: 100 g
2
Whisk walnut oil and olive oil with vinegar and honey. Season to taste.
- Walnut oil: 2 tablespoons
- Olive oil: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Honey: 2 teaspoons
3
Cut the bacon into strips and fry in a dry pan. Add mushrooms and nuts. Fry for 6 minutes. Season with salt, pepper, and sprinkle with chopped dill.
- Bacon: 80 g
- Button mushrooms: 200 g
- Walnuts: 100 g
- Dill: 1 stem
4
Arrange the lettuce leaves and pear slices on plates and drizzle with dressing. Top with mushrooms and bacon and serve.
- Frisee: 0.5 piece
- Rocket (arugula): 200 g
- Pears: 1 piece
