Cheese-bacon salad with pumpkin seed vinaigrette

Name: Cheese-bacon salad with pumpkin seed vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Lollo rosso and oak leaf salad; 1/2 bunch (approx. 20 g) Rucola Salad; 100 g Radishes; 50 g Radish sprouts; 20 g Pumpkin seeds; 6 discs Mountain cheese (approx. 20 g each); 6 discs Tyrolean bacon (about 15 g each); 3 TABLESPOONS White wine vinegar; 1 TABLESPOON Lemon juice; 1-2 TEASPOONS liquid orange honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 TABLESPOON Pumpkin seed oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Lollo rosso and oak leaf salad
1/2 bunch (approx. 20 g) Rucola Salad
100 g Radishes
50 g Radish sprouts
20 g Pumpkin seeds
6 discs Mountain cheese (approx. 20 g each)
6 discs Tyrolean bacon (about 15 g each)
3 TABLESPOONS White wine vinegar
1 TABLESPOON Lemon juice
1-2 TEASPOONS liquid orange honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 TABLESPOON Pumpkin seed oil

Directions

1
Wash lettuce, dab dry and tear into bite-sized pieces. Clean and wash rocket salad. Clean and wash radishes and cut into slices. Sort the sprouts. Chop pumpkin seeds roughly. Remove rind from cheese and cut in half lengthwise.
2
Halve bacon lengthwise. Mix salads, rocket, radishes, sprouts and pumpkin seeds. Mix vinegar, lemon juice, honey, salt and pepper. Stir in olive oil and pumpkin seed oil. Drizzle the vinaigrette over the salad and arrange on plates with bacon and cheese