Roast the smoked belly with the shallot in a frying pan until golden brown. Blend the potatoes with a little soup in a hand blender or with a hand blender. Season with vinegar, salt and freshly ground pepper. Stir in bacon fat and oil. Mix the leaf salad with the dressing and then sprinkle with the bacon cubes.
This dressing goes well with endive and vogerl salad.
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Our tip: use a deliciously spicy bacon for a delicious touch!
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