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Ingredients
- bacon 4 slices
- chicory 2 heads, leaves roughly torn
- lamb’s lettuce 50g
- pears 2, cored and cut into thin wedges
- walnuts 50g
- olive oil 3 tbsp
- lemon juice 1 tbsp juice
- runny honey 2 tsp
- Dijon mustard 1 tsp
Method
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Step 1
Grill the bacon until crisp and golden then drain on kitchen paper and cut into small pieces. Whisk together the dressing ingredients and season. Mix the chicory, lamb’s lettuce and pears together in a bowl with the dressing. Scatter the walnuts and bacon over and serve.
Nutritional Information
- Kcals 508
- Fat 41.2g
- Saturates 6.6g
- Carbs 23.4g
- Protein 12.3g