Ingredients
250g Brandt Double Smoked Side Bacon cut into 1/2-inch cubes,
250g Lindsay Bandaged Cheddar cheese grated,
3/4 cup olive oil plus 1 tbsp,
1 bag mixed baby lettuce/greens,
1 tbsp Dijon mustard,
1/4 cup red wine vinegar,
1/4 cup walnuts coarsely chopped
Direction
Heat 1 tbsp. of olive oil in a medium sauté pan over medium-high heat. Add the cubed Brandt Double Smoked Side Bacon and gently cook until slightly crisp and browned (3 to 4 minutes). While the bacon is cooking, remove the greens from the bag, rinse, pat dry and add to a large salad bowl. Coarsely chop the walnuts and add to the salad bowl. Grate the Lindsay Bandaged Cheddar and combine with the salad (save a small about to top off each serving of salad). Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour the mixture over the salad greens toss and serve. Serves 4 to 6
