Autumn salad with bacon and bluefront cheese
A tasty French recipe. The lunch contains the following ingredients: meat, peeled walnuts, breakfast bacon ((piece), in coarse blocks), walnut oil (bottle of 250 ml), lemon juice, oak leaf lamella (100 g), bluefin cheese (eg Fourme d Ambert), crumbled ) and fresh chives (a 25 g).
Fry half walnuts in a dry frying pan with a non-stick coating.
Take walnuts out of the pan.
Bake the bacon in a dry frying pan over low heat until they are brown and slightly crunchy (not too hard).
Mix the walnut oil and lemon juice into a dressing, season with salt and pepper.
Fold salad with dressing, so that each leaf is covered with a thin layer of dressing.
Spread out four plates.
Place cheese, bacon and walnuts on top.
Cut the chives above it.
Tasty with wholemeal sliced wholemeal bread..
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