Wash the string beans and cut into bite-size pieces.
Boil in salted water al dente, strain, drain and place in a salad bowl.
For the saladsauce stir well warm soup with vinegar in a cup. Peel onion
and cut into fine rings. Fry bacon in a coated pan without oil crispy.
Then drain on a kitchen roll. Add 1 tbsp. of olive oil to the frying
residue and fry the cleaned chanterelles. Season with salt and pepper
and add to the string beans into the salad bowl. Pour the salad dressing
into the hot pan, boil up and marinade the salad. Marinade for 20
minutes. Add the parsley and season with salt and pepper. Spread the
lettuce on the plate and garnish with the bacon slices and onion rings.
Sprinkle each portion with 1 tsp. olive oil.