(*) and bacon onions with colorful autumn salads Season the Rehnüssli. Fry in a lyonnaise pan, turn over, roast for about
roast for eight to ten minutes in the kitchen oven at 200 °C until a core temperature of 42 °C is reached. Remove and stand off heat for five minutes.
Fry the bacon in olive oil until crispy, add the onions and brown lightly, extinguish with balsamic vinegar and drain immediately.
Dress the salad with the dressing and garnish with grape quarters and seeds. Arrange the balsamic vinegar and bacon onions on the plate and place the sliced Rehnüssli on top.
Our tip: Use bacon with a fine, smoky note!
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