Autumn salad with sweet potato

Name: autumn salad with sweet potato
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 750 g sweet potato; 2 el traditional olive oil; 100 g breakfast bacon; 320 g silver onion; 1,5 el balsamic vinegar; 1 el Apple syrup; 50 g Parmigiano Reggiano; 75 g lamb's lettuce; 70 g unsalted pecans

Sweet potato salad, breakfast bacon, silver onions, balsamic vinegar, apple syrup, Parmesan cheese, lamb's lettuce and pecans.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and cut them in pieces of 2 cm.
Spread over a griddle covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
Bake in the center of the oven for about 25 minutes until done.
In the meantime, heat a frying pan without oil or butter and fry the bacon over medium heat in 5 min. Until crispy.
Remove from the pan and drain on kitchen paper.
Meanwhile, drain the silver onions and put in a saucepan.
Add the balsamic vinegar and apple syrup and bring to the boil. Let it boil slowly for 1 min.
Saute the Parmesan cheese with a cheese slicer.
Mix the lamb's lettuce with the sweet potato, bacon, balsamic onions, cheese and pecans and spread over a large bowl.