Salat mit Südtiroler Speck und Pfifferlinge

Speck Alto Adige PGI with finferli mushrooms

Serves 4:
600 g / 1 lbs mixed lettuce leaves (red lollo, arugula, chicory, etc.),
16 thin slices Speck Alto Adige PGI with crust,
120 g / 4 oz finferli mushrooms in oil,
3 tbsp olive oil,
2 tbsp balsamic vinegar,
salt and pepper.

Wash and dry mixed lettuce. Drain mushrooms. Arrange lettuce on serving dish. Cover with Speck slices and mushrooms. Dress with balsamic vinegar, olive oil, salt and pepper. Serve the salad with Tyrolean buckwheat bread.

Weinempfehlung:
KALTERERSEE		 NÄHRWERTE PRO PORTIONE:
EIWEIß 16,42 G,
FETT 10,76 G,
KOHLENHYDRAT 2,75 G,
CHOLESTERIN 45 MG,
KCAL 173,52.