Warm salad of bacon, goat's cheese and grapes

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

  • 20 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Warm salad of bacon, goat's cheese and grapes
  • 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
  • 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.


Walnut oil is available in some delicatessens and gourmet food stores. If unavailable, substitute with macadamia or olive oil.

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