Crispy Bacon With Wensleydale and Cranberry
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 slices streaky bacon, cut into strips
- 4 slices white bread, cubed
- 1 tablespoon olive oil
- mixed salad green
- 2 ounces chopped walnuts (optional) or 2 ounces pecan nuts (optional)
- 2 ounces sunblush tomatoes in oil
- 4 ounces Wensleydale cheese with cranberries, crumbed
-
Dressing
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1⁄2 teaspoon coarse grain mustard
- salt and pepper
directions
- Place all the dressing ingredients in a small container and cover with a lid. Shake well and leave aside.
- Heat the oil in a frying pan and fry the bacon until crisp, remove and fry bread cubes until golden and crisp. Drain on kitchen paper and keep warm.
- Divide salad leaves between 4 serving plates and sprinkle over the crumbed cheese, walnuts and sunblush tomatoes.
- Sprinkle the cooked bacon and croutons on top then drizzle over the dressing.
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RECIPE SUBMITTED BY
I live in Louth and am self-employed. I have an online maternity and baby shop as well as a physical shop located in Louth. I have two children, Jack aged 3 and Charis aged 1.