salad with sautéed bacon & corn
Prep: 5min | Cooking: 10min
1 shallot, chopped
8 slices bacon, shredded
2 cups canned corn, ca. 300g
3 tsp balsamic vinegar
2 tsp olive oil
1-2 dried apricots, chopped
* Optional: grated hard yellow cheese of choice
Fry bacon for 3 min or so before adding the shallot. Fry until the shallots are translucent and the bacon is crispy, then add the corn. Season with salt and lots of pepper, and sauté until corn is golden (5 min).
Remove pan from heat, drizzle vinegar and olive oil, mix well, and season to taste with more salt and pepper if needed. Add the contents of the pan to the rucola, mix well, then sprinkle the chopped apricots on top and serve.
* Optional addition: Sprinkle some grated cheese on each serving.