4-8 slices bacon, cut into strips (Havoc Pork)
2 apples, cored and cut into wedges (Willowbrook Orchard)
4 handfuls rocket or watercress (Janefield Hydroponics)
50g hazelnuts, toasted lightly (Hazelnut Estate)
1 Tbsp wholegrain mustard
1 Tbsp honey (Bennie's Honey or Blueskin Bay Honey)
1 Tbsp cider vinegar
3 Tbsp good quality oil (Dunford Grove)
Salt and pepper
Firstly make the dressing; mix all the ingredients together in a bowl and set aside
Pick over the rocket/watercress by picking off the tips of the rocket/watercress, I like to leave them as a little bunch. With the remaining larger leaves remove these from the stalks. Place into a bowl
Add the hazelnuts and set aside.
Heat up a fry pan and cook the bacon over a moderate-to-high heat until the bacon starts to go crisp. Add the apple and coat in the bacon fat. Cook for a further 2 minutes or until the apple just starts to soften.
Add the hot bacon and apple to the rocket/watercress mixture. Pour the dressing into the pan and swirl around, don’t forget to get the bits of the bottom of the pan. Check for seasoning and pour over the salad. Toss gently together.
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