Spinach and Mushroom Salad

Separately, cut the bacon and ham into small cubes. Remove the peel from the shallot and garlic and chop finely.

In a frying pan, fry the bacon in its own fat until crispy. Add the olive oil and heat. Then add the ham, shallot and garlic and fry briefly. Add vinegar, white wine, juice of one lemon, sugar, salt and pepper and do the whole thing for two to three minutes. Let the bacon and ham sauce cool down. If necessary, season with pepper, salt, juice of one lemon or a little sugar.

Rinse the spinach thoroughly and drain very well.

Clean the mushrooms, shorten the stems a little and cut the mushrooms into slices.

Lightly toast the walnuts in a dry frying pan without adding fat, then roughly chop them. Cut the cheese into shavings with a peeler.

To serve, loosely alternate spinach and mushrooms in a large bowl. Drizzle the bacon and ham sauce over the top and evenly distribute the tree nuts and cheese shavings over the lettuce.

Tip: The bacon and ham sauce can be prepared a few hours ahead of time. If you don’t want to use the mushrooms raw, fry them briefly in a tiny bit of olive oil. Cool and add to the lettuce as described in the recipe.

Our tip: Use bacon with a subtle smoky note!

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