Starter or side dish
- Pre-heat a frying pan and toast the hazelnuts for approx. 3 min. until golden brown. Allow to cool on a plate and then roughly chop them. Fry the bacon lardons in the same pan for approx. 6 min. until crispy. Drain off the excess fat on a sheet of kitchen paper and retain the bacon fat from the pan for use in the vinaigrette.
- Remove the outer leaves of the pointed cabbage if necessary, and then slice the remaining cabbage into thin strips. Finely chop the parsley and chives, then mix in with the pointed cabbage. Make a vinaigrette using the bacon fat, mustard, olive oil, vinegar and honey. Crush the garlic into it and season to taste with salt and freshly ground black pepper. Drizzle the vinaigrette over the salad and sprinkle with the bacon and hazelnuts to finish.