Field salad with mushrooms and potato vinaigrette

Name: Field salad with mushrooms and potato vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g streaky smoked bacon; 1 (approx. 80 g) boiled potatoes; 2 Shallots; 3 TABLESPOONS Lime juice; 1-2 TEASPOONS Honey; 1 TEASPOON Mustard; 3 TABLESPOONS Rapeseed oil; 50 ml Vegetable broth (instant); 7-10 Tbsp Cayenne pepper; 7-10 Tbsp ground mace; 7-10 Tbsp Salt; 200 g Lamb's lettuce; 100 g Mushrooms

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g streaky smoked bacon
1 (approx. 80 g) boiled potatoes
2 Shallots
3 TABLESPOONS Lime juice
1-2 TEASPOONS Honey
1 TEASPOON Mustard
3 TABLESPOONS Rapeseed oil
50 ml Vegetable broth (instant)
7-10 Tbsp Cayenne pepper
7-10 Tbsp ground mace
7-10 Tbsp Salt
200 g Lamb's lettuce
100 g Mushrooms

Directions

1
Cut the bacon into fine strips and fry them in a pan without fat for about 5 minutes until crispy. Roughly dice potatoes and mash them with a fork. Peel shallots and cut into fine cubes.
2
Mix lime juice, honey and mustard. Add oil drop by drop. Add potato, bacon and shallots. Stir in stock and season with cayenne pepper, mace and salt. Clean the salad and wash thoroughly in plenty of water.
3
Drain or better spin dry in a salad spinner. Clean and clean the mushrooms and slice them into thin slices. Arrange salad and mushroom slices on plates. Drizzle with dressing.