Salad of butterhead lettuce, watercress and perennial farm cheese

Name: salad of butterhead lettuce, watercress and perennial farm cheese
Total time: 15 min
Yield: 4
Ingredients: 1 crop butter lettuce; 1 bunch watercress; 1 tablespoon Red wine vinegar; 1 teaspoon Apple syrup; 3 tablespoon mild olive oil; 1 tablespoon butter; 150 gram zeeuws bacon; 4 tablespoon sunflower seeds roasted; 100 gram perennial crumb cheese; 100 gram old cheese

Also try this delicious salad of butterhead lettuce, watercress and perennial farm cheese

Ingredients

1 crop butter lettuce
1 bunch watercress
1 tablespoon Red wine vinegar
1 teaspoon Apple syrup
3 tablespoon mild olive oil

1 tablespoon butter
150 gram zeeuws bacon
4 tablespoon sunflower seeds roasted
100 gram perennial crumb cheese
100 gram old cheese

Directions

Remove the salad leaves and remove the hard stems from the watercress. Place the lettuce leaves and watercress in ice cold water.
Beat the vinegar, apple syrup and oil a smooth dressing and season with salt and pepper.
Dry the lettuce and watercress well and scoop them well with the dressing.
Heat the butter in a large frying pan and fry the Zeeland bacon until crispy.
Divide the prepared lettuce over plates. Sprinkle with the sunflower seeds and crumble chunky pieces of cheese or scrape slices of cheese over it.
Crumble the crispy bacon over the salad. Tasty with coarse brown bread and butter.