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🥗 Salad with Oakleaf Lettuce, Cress, and Apple

348 kcal · 30 min · 4 servings

Ingredients

• 30 g streaky bacon (2 slices)
• 1 red onion
• 1 lemon
• 1 tbsp white wine vinegar
• salt
• pepper
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• 200 g Harzer basket cheese (with blue mold)
• 1 small apple
• 1 oak leaf lettuce
• 1 box garden cress

Instructions

1. 1. Dice the bacon into small cubes. Fry it without added fat in a non-stick pan over medium heat until crispy. Remove the bacon and let it drain on a piece of kitchen paper.
2. 2. Peel the onion and chop it very finely. Cut the lemon in half and squeeze out the juice.
3. 3. Whisk the onions with the lemon juice, vinegar, salt, pepper, mustard, honey, and oil in a large bowl until the dressing is well combined.
4. 4. Slice the cheese into approximately 1 cm thick slices. Mix the cheese slices with the dressing and let it marinate for 10 to 12 minutes.
5. 5. Meanwhile, wash the apple and dry it. Cut it in half and remove the core. Slice the apple halves into thin wedges.
6. 6. Pick the oakleaf lettuce leaves from the stems, wash them, dry them in a salad spinner, and tear them into bite-sized pieces. Cut the cress from the bed, rinse it, and shake it dry.
7. 7. Add the apple, oakleaf lettuce, and cress to the marinated cheese mixture and mix everything well. Divide the salad onto plates, sprinkle the crispy bacon cubes on top, and serve immediately.

Nutrition per serving

• kcal: 348
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 15 g