Place the sauerkraut in a sieve and rinse thoroughly under cold water. Squeeze well.
Rinse the apple, quarter it and remove the core. Cut into small cubes. Add to the sauerkraut form.
Stir mustard, vinegar, juice of one lemon, salt, pepper and oil to a sauce. Pour the sauce over the sauerkraut form and mix well.
Remove the chicory leaves.
Clean the mushrooms dry and halve or quarter each according to size.
Cut 1/3 of the bacon slices in half. Cut the remaining bacon into strips.
In a coated frying pan, fry the bacon strips in their own fat until crispy. Remove from the frying pan. Add the mushrooms to the bacon grease and fry until very hot. Add to the bacon strips. In the drippings, briefly roast the halved bacon slices until brown.
Place three or four chicory leaves on plates and arrange the sauerkraut salad on top. Form the warm bacon-mushroom mixture on top and garnish with bacon slices and chives.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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