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Ingredients
- frisée lettuce ½ head, washed and root trimmed off
- chicory 1 head, split into leaves
- pecans 1 handful, toasted
- goat’s cheese log about 100g, each cut into quarters
- sourdough bread 2 slices, toasted and cut into 8 big croutons
- bacon 4 rashers, chopped
- olive oil
- red wine vinegar or raspberry vinegar 2 tbsp
Method
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Step 1
Cut the frisée into manageable lengths to eat and shred the chicory leaves, arrange on a flat plate. Sprinkle on the pecans. Divide the goat’s cheese between the croutons and grill briefly. Meanwhile, fry the bacon in 1 tbsp oil until very brown, add the vinegar to the pan and season. Spoon the bacon and dressing over the leaves and add croutons.
Nutritional Information
- Kcals 478
- Carbs 16.6g
- Protein 21.4g
- Fat 36.7g
- Saturates 12.4g
