Warm Winter Bacon, Duck and Blue Cheese Salad

Salad...not just a summer dish! This warm winter salad of Bacon, Duck and Blue Cheese is packed with complimentary flavours that combine to create a really tasty dish worthy of eating on colder days. Could be a great Christmas starter too!

Ingredients

12 slices bacon
4 slices baguette, toasted
1 can duck confit, shredded
Selection of winter salad leaves and butterhead

Dressing

3 egg yolks
1 tbsp Dijon mustard
200ml vegetable oil
1 tbsp white wine vinegar
3 tbsp crème fraiche
100g soft blue cheese
Dash of Tabasco and Worcester sauce

Candied Pecans

100g caster sugar
200g pecans
25g Rice Krispies

To serve

Tarragon

Method

Print Recipe

Pan fry the bacon until crisp
To make the dressing, blitz the egg yolks and Dijon in a food processor, then slowly drizzle in the oil until thick. If you prefer a thinner dressing add a splash of water. Finish with the crème fraiche, Tabasco, Worcester sauce and soft blue cheese, then blitz until smooth.
Bring the sugar to a caramel in a pan. Add the pecans and Rice Krispies, coat all over and pop onto a tray to cool.
Warm the duck.
To serve, pile the leaves, croutons, bacon and duck onto a platter, scatter with pecans, drizzle over the dressing and sprinkle over the tarragon.

Ingredients

12 slices bacon
4 slices baguette, toasted
1 can duck confit, shredded
Selection of winter salad leaves and butterhead

Dressing

3 egg yolks
1 tbsp Dijon mustard
200ml vegetable oil
1 tbsp white wine vinegar
3 tbsp crème fraiche
100g soft blue cheese
Dash of Tabasco and Worcester sauce

Candied Pecans

100g caster sugar
200g pecans
25g Rice Krispies

To serve

Tarragon

Method

Pan fry the bacon until crisp
To make the dressing, blitz the egg yolks and Dijon in a food processor, then slowly drizzle in the oil until thick. If you prefer a thinner dressing add a splash of water. Finish with the crème fraiche, Tabasco, Worcester sauce and soft blue cheese, then blitz until smooth.
Bring the sugar to a caramel in a pan. Add the pecans and Rice Krispies, coat all over and pop onto a tray to cool.
Warm the duck.
To serve, pile the leaves, croutons, bacon and duck onto a platter, scatter with pecans, drizzle over the dressing and sprinkle over the tarragon.