Autumn salad with Roquefort and warm croutons

Name: Autumn salad with Roquefort and warm croutons
Total time: 40 min
Yield: 4 servings
Ingredients: 2 red wine vinegar; 6 tbsp olive oil; 100 g Roquefort cheese; 1 bunch of finely chopped chives; 2 handfuls of walnuts; 2 handfuls of radicchio; 4 bunches of lamb's lettuce; 250 g smoked bacon (in cubes) or oyster mushrooms (vegetarian alternative); 2 tbsp mustard; salt; pepper; 4 slices of ciabatta bread; 1 tbsp Meli thyme honey

Lunch & Dinner

Starter

Preparation time

40 minutes

Number of persons

Ingredients

tbsp
(extra vierge)
g
(chopped)
g
tbsp
(cut into small cubes)
tbsp

Instructions

Step 1

Place a large frying pan on a high heat. Pour some olive oil into the pan once it is hot. Cut the bacon into about 1 cm cubes and throw them into the pan. Let fry for a while. Prefer no bacon? Tear the oyster mushrooms lengthwise and slice them. Season them with salt and pepper and fry on a low heat in olive oil.

Step 2

Turn down the heat slightly and add the bread to the pan. Fry until the croutons have fully soaked up the flavour of the bacon bits/oyster mushroom and are nice and crispy and golden brown.

Step 3

Put the extra virgin olive oil, red wine vinegar, mustard, thyme honey and the pinch of salt and pepper in a well-sealable jar. Close the jar tightly and shake. Taste the mixture briefly. The dressing may still taste a little too sour at this point, as the flavour of the bacon or oyster mushrooms will be added.

Step 4

Place the lettuce leaves on a large platter, tear in the radicchio and pour the delicious, thick dressing on top. Sprinkle most of the walnuts and chives over the salad and also add the croutons and bacon bits or oyster mushrooms. Mix everything together a little more.