Autumn leaf salad with nuts and grapes, complemented by crispy Duroc pork bacon chips.

Recipe for 4 People

Approximately 400 g of autumn leaf lettuce

10 grapes, halved

8 slices of bacon from Pöll's butcher

70 g mixed nuts

4 tablespoons hazelnut oil

1 tablespoon apple cider vinegar

1 tablespoon water

1 teaspoon honey

½ teaspoon mustard

½ teaspoon pepper

Salt

Preheat the oven to 200°C.

Thoroughly wash and drain the leaf lettuce. Wash the grapes, halve them, and remove any seeds if necessary.

Spread the nuts on a baking sheet and roast them in the oven without oil until they are golden brown (no more than 10 minutes).

In a bowl, mix hazelnut oil, apple cider vinegar, water, honey, mustard, a pinch of pepper, and salt to create a dressing.

Briefly fry the bacon in a very hot pan.

Drizzle the salad with the dressing or gently toss to combine, then distribute it onto plates. Arrange the nuts, grapes, and crispy bacon attractively on top, and garnish with edible flowers for a delightful presentation.