Mini layer salad with French dressing

Name: Mini layer salad with French dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Disc/s (each approx. 10 g) Bacon; 1/4 head Frisée salad; 2 Mini salad cucumbers; 1 red onion; 1/2 glass (à approx. 370 ml) roasted red pepper; 100 g medieval Gouda (piece); 150 g Whole milk yoghurt; 1 TABLESPOON Cider vinegar; 2 TABLESPOONS spicy mustard; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

"Raise your glasses, friends, while the frisée is still crisp!" - Considering his nice company of bacon, gouda stripes and the appetizing mustard sauce, you certainly don't have to say that twice

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Disc/s (each approx. 10 g) Bacon
1/4 head Frisée salad
2 Mini salad cucumbers
1 red onion
1/2 glass (à approx. 370 ml) roasted red pepper
100 g medieval Gouda (piece)
150 g Whole milk yoghurt
1 TABLESPOON Cider vinegar
2 TABLESPOONS spicy mustard
7-10 Tbsp salt, pepper, sugar

Directions

1
Drain the bacon crisply in a pan without fat, take it out and let it drain on kitchen paper.
2
Clean the salad, wash, shake dry and pluck into pieces. Wash and clean the cucumbers and peel thin slices with a peeler. Peel onion and cut into fine rings. Drain peppers in a sieve and cut into pieces. Cut cheese into thin slices.
3
Mix yoghurt, vinegar and mustard. Season with salt, pepper and 1 pinch of sugar. Put some dressing in four glasses. Break the bacon into pieces. Pile lettuce, cucumber slices, paprika, bacon and cheese on top. Garnish with onion rings. Serve the rest of the dressing.