Take the porcini, the pomegranate grains and the truffles and clean thoroughly under plenty of running water. Cut the porcini, the grains and the black truffle into very thin slices with a sharp knife. Fry the sliced bacon in olive oil in a frying pan. Cook on a high flame until the bacon becomes crunchy and separate the fat formed.
Take the porcini, grain and truffle salad and dress with plenty of olive oil, salt and pepper. At this point put the salad on a plate and cover with the warm bacon. Sprinkle with flakes of Asiago Fresco PDO and serve with pomegranate grains if these are seasonal.

Preparation time: 10 min

Cooking time: 5 min