Bring a pot to the boil with approx. 1.5 l water, add salt.
Peel the shallots and place them in a saucepan with the balsamic vinegar and vegetable stock. Cook the onions without a lid. Turn several times, this reduces the liquid and makes it thick and syrupy. If necessary, add more water and check the cooking degree of the onions by piercing them.
Fry the pine nuts in a frying pan without adding any fat and then make ready.
Fry the bacon slices until crispy, alternatively use vegetarian bacon or smoked tofu.
Wash and dry the courgettes and plane them lengthwise into thin slices. Place the zucchini slices in a sieve and blanch them with the boiling salted water, then pour cold water over them. The zucchini have the ideal cooking degree.
Salad dressing for summer salad: Peel garlic and cut finely. Mix with the white wine vinegar, salt, pepper and Italian herbs in a bowl. Then stir in the oil little by little.
Marinate the colourful salad mixture with the prepared dressing in a bowl and serve on plates.
Wrap the balsamic onions with a zucchini slice and fix with a toothpick.
Add the onions, the crispy bacon/vegetarian bacon/smoked tufo and the pine nuts to the salad and serve.