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British Recipes

Bacon, Pear, Blue Cheese & Walnut Side Salad

Bacon, Pear, Blue Cheese & Walnut Side Salad

Bacon, Pear, Blue Cheese & Walnut Side Salad

Sharing Dish | with Croutons and Balsamic Dressing

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Not your average salad! Crispy bacon, warm sliced pear and tangy blue cheese combine with pea shoots and a balsamic dressing to make an ideal side or starter.

Allergens:

Cereals containing gluten

•Nuts

•Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

60 grams

British Smoked Bacon Lardons**

1 unit(s)

Pear**

20 grams

Walnuts

40 grams

Pea Shoots**

30 grams

Crumbled Blue Cheese**

12 milliliter(s)

Balsamic Glaze

Nutritional information

Energy (kJ)1470 kJ

Energy (kcal)351 kcal

Fat18.1 g

of which saturates5.4 g

Carbohydrate34.9 g

of which sugars13.4 g

Protein13.6 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Bowl

Instructions

Crouton Time

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepperand toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

d) While the croutons bake, heat a drizzle of oil in a medium frying pan on medium-high heat.

Cook the Bacon and Pear

2

a) Once the pan is hot, add the bacon lardons. Stir-fry until lightly golden, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

b) Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. Once the bacon is lightly golden, add the pear slices to the pan and fry with the bacon until the pear has softened, 2-3 mins.

c) Transfer the pear, bacon and all the juices from the pan to a small bowl and leave to cool for a few mins.

Finish and Serve

3

a) In the meantime, roughly chop the walnuts.

b) Pop your pea shoots and croutons into a serving bowl and spoon the pear, bacon and all the juices over the top.

c) Top with a sprinkling of walnuts and scatter over the blue cheese.

d) Drizzle over the balsamic glaze to finish.

Enjoy!

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