Name: Warm salad of bacon, goat’s cheese and grapes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 6 rashers streaky bacon, sliced thickly; 2 witlof, leaves separated; 1 curly frisee, trimmed; 50 gram wild rocket leaves; 110 gram goat's cheese, crumbled; 2/3 cup (80g) toasted walnuts; 150 gram small seedless red grapes, halved; Walnut oil dressing; 1/2 cup (125ml) extra virgin olive oil; 1/4 cup (60ml) white wine vinegar; 2 tablespoon walnut oil; 2 teaspoon dijon mustard; 1 clove garlic, crushed; 1 teaspoon caster sugar; salt and freshly ground black pepper

Warm salad of bacon, goat’s cheese and grapes

This colourful, contemporary salad is a meal in itself or a crunchy side.

Serves 8

Prep

20M

Cook

Total

25M

Ingredients

6 rashers streaky bacon, sliced thickly

2 witlof, leaves separated

1 curly frisee, trimmed

50 gram wild rocket leaves

110 gram goat's cheese, crumbled

2/3 cup (80g) toasted walnuts

150 gram small seedless red grapes, halved

Walnut oil dressing

1/2 cup (125ml) extra virgin olive oil

1/4 cup (60ml) white wine vinegar

2 tablespoon walnut oil

2 teaspoon dijon mustard

1 clove garlic, crushed

1 teaspoon caster sugar

salt and freshly ground black pepper

Method

1.WALNUT OIL DRESSING: Combine all ingredients in a screw-top jar; shake well.

2.Cook bacon in a medium frying pan until crisp; drain on absorbent paper.

3.Wash and dry the witlof, frisee and rocket leaves. Combine leaves and half the Walnut Oil Dressing in a bowl; toss to combine. Arrange lettuce on plates, top with goat’s cheese, bacon, walnuts and grapes; drizzle with remaining dressing.