Winter Salad with Beets, Bacon and Goats Cheese
Salad...not just for summer!! Winter Salad with Beets, Bacon and Goats Cheese with a rapeseed oil and raspberry vinegar dressing from supplier Seabanks!
Ingredients
- 12 slices bacon
- 12 thin baguette croutons
- 2 large roasted beetroots
- 100g goats cheese
- 100g pecans
- 100g caster sugar
- Selection of winter salad leaves
Dressing
- 100ml rapeseed oil
- 50ml raspberry vinegar
- Salt and pepper
Method
- Pan fry the bacon in 50ml rapeseed oil until crisp. Drain and keep the fat.
- Heat the sugar to a caramel, add the pecans and then carefully pour onto a silicon mat to cool.
- To make the dressing, whisk the ingredients together with the bacon fat.
- To serve, pile the leaves, crotons, bacon and cheese onto a platter, scatter with pecans and drizzle over the dressing.
Ingredients
- 12 slices bacon
- 12 thin baguette croutons
- 2 large roasted beetroots
- 100g goats cheese
- 100g pecans
- 100g caster sugar
- Selection of winter salad leaves
Dressing
- 100ml rapeseed oil
- 50ml raspberry vinegar
- Salt and pepper
Method
- Pan fry the bacon in 50ml rapeseed oil until crisp. Drain and keep the fat.
- Heat the sugar to a caramel, add the pecans and then carefully pour onto a silicon mat to cool.
- To make the dressing, whisk the ingredients together with the bacon fat.
- To serve, pile the leaves, crotons, bacon and cheese onto a platter, scatter with pecans and drizzle over the dressing.
