Radicchio salad with dates, goat's cheese, bacon and pecans

Name: radicchio salad with dates, goat's cheese, bacon and pecans
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 70 g unroasted pecans; 150 g bacon strips container 150 g; 2 crop radicchio red lettuce; 75 g arugula; 150 g dates without pit bag of 250 g; 125 g soft goat's cheese 55; 6 el olive oil fresh lemon; 2 el ginger syrup

Salad with radicchio, arugula, dates, goat cheese, bacon and pecan nuts.

Ingredients

Directions

Mince the pecans. Heat a frying pan without butter or oil and toast the nuts in 3 min. Golden brown. Let cool on a plate.
Bake in the same frying pan without oil or butter the bacon in 5 min. Crisp and golden brown. Scoop out of the pan and drain on kitchen paper.
Cut the radicchio into strips of 1 cm. Mix the radicchio with the arugula and spread over the plates.
Halve the dates in length. Crumble the goat cheese and spread with the dates and bacon over the salad.
Mix the oil with the ginger syrup and pour over the salad. Sprinkle with the pecans and freshly ground pepper.