Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 2
1 head of endive
80g arugula
40g HANDL TYROL Finest Bacon
1 pear
50g walnuts
40g Gorgonzola
For the dressing
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp honey
Salt and pepper
For extra flavour in the salad, our Finest Bacon
Method
Level of difficulty:
Beginner
- Wash the endive and arugula, shake them dry, and tear them into pieces if desired. For the dressing, mix olive oil, vinegar, mustard, honey, salt, and pepper well. Marinate the endive and arugula with about half of the dressing and distribute them on plates.
- Wash the pears, quarter them, remove the core, and slice them lengthwise into narrow wedges. Decoratively arrange pear pieces on the salad and drizzle with the remaining dressing.
- Crisp-fry the Finest Bacon in a pan without fat. Crumble Gorgonzola into pieces and sprinkle with walnuts over the salad. Garnish with bacon and season with a bit of pepper.
Tip: Instead of Gorgonzola, goat cheese is also suitable.