Serves: 4 as a starter
Warm Bacon and Avocado Salad
Directions
Fry the lardons in a splash of oil until crispy. Transfer to a piece of kitchen towel and pat off the excess oil. Divide the salad leaves between four plates and top with equal shares of avocado, lardons and walnuts. Pour the Honey Mustard Vinaigrette into the frying pan and warm through. Carefully spoon over each plate. Top with a crumbling of Roquefort and serve immediately with warm ciabatta.
Ingredients:
• 180g unsmoked lardons
• oil for frying
• 1 bag baby leaf salad
• 1 ripe avocado, sliced
• 8 ripe walnuts, roughly chopped
• 8 tbsp Tracklements Organic Honey Mustard Vinaigrette
• 80g Roquefort cheese, crumbled
• ciabatta, griddled
Product Information:
