Feta in crispy bacon coat on lamb's lettuce with raspberry vinaigrette

Name: Feta in crispy bacon coat on lamb's lettuce with raspberry vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Walnut kernels; 1 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 6 TABLESPOONS Rapeseed oil; 50 g Shallots; 200 g Feta cheese; 4 discs (40 g) Bacon; 150 g Lamb's lettuce

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Walnut kernels
1 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
6 TABLESPOONS Rapeseed oil
50 g Shallots
200 g Feta cheese
4 discs (40 g) Bacon
150 g Lamb's lettuce

Directions

1
Roast the nuts in a pan without fat for about 4 minutes. For the vinaigrette, wash the lemon hot, grate dry, cut the peel thinly into strips with a pestle ripper, squeeze out the juice. Whisk 4 tablespoons lemon juice, salt, pepper and honey. Add 4 tablespoons of oil drop by drop. Stir lemon zest into the vinaigrette. Peel the shallots and cut into rings. Cut cheese into eighths and wrap each in 1/2 slice of bacon.
2
Clean the salad, wash thoroughly in plenty of water and spin dry. Heat 2 tablespoons of oil in a pan. Fry the cheese parcels for about 2 minutes on each side. Remove from the pan and allow to cool briefly. Arrange salad, nuts, shallots rings and cheese on plates. Drizzle with dressing