How to make
Mix the vinegar, soya sauce and olive oil for the dressing with the parsley, rosemary sprig and leave them in the fridge for the flavors to combine. Clean all the vegetables.
Cut the zucchini into thin slices lengthwise. In a heated Teflon pan, put the pieces of bacon to get braised. Take them out and in the same pan, roast the zucchini. In a large plate, make a bed of dried lettuce leaves.
Make piles of bacon, crumbled blue cheese, zucchini, pork fillet, cut tomatoes next to one another and in the middle - distribute the eggs cut into quarters and the corn in 2 places. Top the salad for two with the flavorful dressing and serve it.
