Bacon Salad with French Dressing
Servings: 4 Serves
Ingredients
Salad
- Mixed green salad
- 8 Rashes Bacon
- 1/4 Melon Peeled and diced
- 16 Cherry tomatoes Cut in quarters
- 4 Radish Cut in thin slices
French dressing
- 1/2 cup Finely chopped Shallots
- 1/2 cup White wine vinegar
- 1/2 cup Dijon mustard
- 1 1/2 cut Olive oil
- 1 tbsp Honey Optional
- Groung black pepper and salt to taste
Instructions
French dressing
- In a bowl add mustard, shallots and vinegar. Slowly add a few drops olive oil at a time while whisking constantly. Once the dressing has started to thicken, pour the oil in a slow and steady stream. Add honey, black pepper and salt to taste.
- French dressing can be kept in the fringe up to two weeks
Prepering and serve Salad
- Place the bacon in a large frying pan on a medium heat and cook until golden brown and crispy. Remove and place over kitchen paper to drain the fat.
- Wash and drain the mixed green salad. Then put it in a salad bowl. Add cherry tomatoes, radishes and melon. Mix everything gently.
- Serve in individual plates with crushed or chopped bacon and french dreesing on top.