Autumn cabbage salad with vinegar-cooked pork belly

Salad

1. Slice the pointed cabbage and the shallots on a thinly, preferably with a mandolin.
2. Slice carrots and zucchini thin with a potato peeler.
   Cut the mushrooms into quarters and fry in a hot frying pan with butter. Add salt to taste.
3. Great the apple and mix all vegetables with finely chopped parsley on a large dish.

Vinegar-cooked pork belly

1. Dice the smoked pork belly and fry in a hot pan until it gets a nice colour.
2. Add balsamic vinegar and let it boil in while stirring.

Dressing

1. Mix rapeseed oil, dijon mustard, lemon juice, chilli paste, black pepper and salt in a bowl and stir properly.
2. Mix the dressing with the salad.

Topping

1. Oven roast almonds at 150 ° C until they have a smooth color. Allow to cool and shop coarsly.
2. Top the salad with pork belly and roasted almonds.

Tip! Top the salad with some extra fresh herbs, cress or ruccola.