Wash and clean the lamb’s lettuce. Cut the pomegranate in half and separate the seeds from one half of the pomegranate. Put the seeds on top of the lamb’s lettuce.
Cut dates into fine pieces. Finely dice bacon. Heat a little germ oil in a pan and fry the dates and bacon for a few minutes.
Put the dates and bacon on the salad. Cut the orange in half and squeeze it. For the dressing, mix the freshly squeezed orange juice with 1 tablespoon white basamic vinegar and 1 tablespoon olive oil.
Then season the vinaigrette with salt and pepper and pour over the lamb’s lettuce.
