Follow these steps for perfect results
streaky bacon
cut into strips
white bread
cubed
olive oil
mixed salad green
walnuts
chopped
pecan nuts
chopped
sunblush tomatoes
in oil
Wensleydale cheese with cranberries
crumbed
balsamic vinegar
olive oil
honey
coarse grain mustard
salt
pepper
Prepare the balsamic dressing by combining balsamic vinegar, olive oil, honey, coarse grain mustard, salt, and pepper in a container. Secure the lid and shake well. Set aside.
Heat olive oil in a frying pan over medium heat.
Fry the bacon strips until they are crispy. Remove the bacon from the pan and set aside to drain on kitchen paper.
Add the cubed white bread to the frying pan and fry until golden brown and crispy. Drain on kitchen paper and keep warm.
Divide the mixed salad greens among four serving plates.
Sprinkle crumbled Wensleydale cheese with cranberries, chopped walnuts (or pecans), and sunblush tomatoes over the salad greens.
Top the salad with the cooked crispy bacon and croutons.
Drizzle the prepared balsamic dressing over each salad.
Expert advice for the best results
For a vegetarian option, omit the bacon.
Toast the walnuts or pecans for a more intense flavor.
Add a sprinkle of fresh herbs, such as chives or parsley, for a fresh touch.
Everything you need to know before you start
5 minutes
Dressing can be made ahead of time.
Arrange the salad components attractively on the plate.
Serve as a light lunch or side dish.
Pair with a crusty bread.
Complements the salty and sweet flavors.
Discover the story behind this recipe
Combines traditional British cheese with a modern twist.
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