Ingredients: For 4 persons - 160 g of lettuce - 200 g of mozzarella - 160 g of dried tomatoes - 2 branches of flat parsley - 8 fine slices of smoked bacon - 1 bunch of fine onions - 2 tablespoons of oil and vinegar dressing - 2 teaspoons of Sirop de Liège - 4 stainless steel rings.

Cook the bacon in the oven for 10 minutes at 120°C, place it on absorbent kitchen paper.

Cut the mozzarella into fine slices.

Mix the lettuce with the oil and vinegar dressing and the thinly-sliced green stalks of the onions.

Put the rings on plates, place a little lettuce in the bottom, then mozzarella, salt and pepper, then place pieces of dried tomato.

Continue like this up to the edge of the rings and press down slightly.

Melt the Sirop de Liège in a pan, add the white part of the onions and let it brown 3 to 4 minutes with salt and pepper.

Remove the rings, place 2 slices of bacon per plate and surround with the browned onions.

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