Burgundy Salad (lactose free)

Ingredients

• 8 slice Bacon, diced
• 5 pcs Champignons
• 1 pcs Red onion
• 4 pcs Tomatoes, sliced
• 2 slice Rye bread
• 1 pat Unsalted butter, lactose free
• 400 g Green salad leaves
• 4 pcs Poached eggs
• 100 ml Olive oil
• 1 clove Garlic
• 1 tbsp White wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Parsley, fresh, chopped
• 2 pinch Salt
• 2 pinch Black pepper

Method

1. Dice the bread slices.
2. Fry the butter at mid-temperature together with the garlic clove, and then add the bread dices.
3. Take out the bread and put the diced bacon into the pan to fry. When it is ready, take it out and leave it aside for a while.
4. Do the same with the mushrooms; fry them, and then leave them to rest.
5. As for the dressing, mix the vinegar and mustard together, and then season the mixture with salt and pepper.
6. Slowly pour the oil in step by step, using an egg-beater. You need to follow this process until the mix becomes creamy.
7. Poach the eggs.
8. Put the mixed salad leaves on the plates.
9. Add some red onions.
10. Re-heat the bacon, mushrooms, and bread slices at a high temperature.
11. When they are ready, add them to the salad.
12. Drizzle on the dressing then add the poached eggs.
13. A little parsley is good for seasoning.
14. Decorating with tomatoes is optional.
15. Fresh pepper is needed for the topping.