PREPARATION

Fry the shallots in margarine until golden. Add the bacon, fry until brown too.

While the bacon frying, wash and dry the frisée salad and cut into smaller pieces on the boards. Put the apples and bacon with shallots and add the croutons too.

Mix for the vinaigrette the raspberry vinegar, honey and olive oil together in a bowl and pour over the salad.

Serve immediately. Tastes good with chilled sour cherry beer or white beer.