Clean, rinse and coarsely shred oak leaf lettuce. Rinse voger lettuce a few times. Cut chicory stem into small pieces, peel off leaves. Remove radicchio stalk, peel off leaves. Chop chestnuts coarsely Make potatoes with peel, peel off and press through.
Spread soup plate with radicchio leaves and chicory noses. Put chestnuts, potatoes, cream cheese, white wine, vegetable soup, garlic, parsley, chives, vinegar and oil in a container and prepare a creamy dressing with a blender. Season strongly with salt and freshly ground pepper. Season rabbit fillet with salt and pepper and sauté in hot canola oil, place in oven at about 100 degrees until pink through.
Mix oak leaf and voger lettuce and place on the prepared salad plate with radicchio and chicory form. Drizzle the leaf lettuce with the dressing, spread the rendered bacon evenly over it and place the raspberries and blackberries decoratively on top. Cut the rabbit fillet into sloping one-inch-thick slices and drape on the leaf lettuce.
Dressing:
Sprinkle the leaf salad with chopped walnuts and offer baked baguette with it.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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