15 min Preparation, Make 2 servings
- 2 thick slices of Promise Gluten Free Rosemary and Olive Oil Sourdough bread, cut into 1 cm pieces
- 5 oz bacon lardons
- 1 x bag mixed baby salad leaves
- 1 oz toasted pecans
- 1 oz chives, chopped
- 1 oz radishes sliced
- 4 oz blue cheese
- 6 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- salt and pepper
Fry the lardons in a large frying pan, until they are crispy and the fat has rendered.
Remove the bacon from the pan and add the bread and continue frying until golden.
To make the dressing place the ingredients in a jam jar, put on the lid and shake.
Put the salad leaves on a large platter, pour over the dressing.
Scatter over the nuts, chives, radishes and croutons. Crumble the cheese over the top.