Salad of Feta, Crispy Bacon, Figs and Rocket with Honeyed Vinaigrette
A really effective yet drop dead simple salad for lunch or to serve as an entrée, as the only effort required is to cook the bacon until it’s crisp. Make sure you choose the best quality products you can.
- 12 rashers of streaky bacon
- 12 fresh or dried figs
- 250g sheep feta
- 2 large handfuls of fresh rocket leaves
- 1 tablespoon mild honey
- 1 tablespoon sherry vinegar
- 4 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Remove any rind from the bacon. In a non-stick frying pan cook the bacon until it is crispy. (It is probably even better grilled if you have an efficient grill.)
Cut the figs into halves and cut the cheese into small nuggets.
Wash the rocket leaves and pick them over, removing any thick stalks.
Make the dressing by combining in a small jar the honey, sherry vinegar, olive oil and salt and pepper to taste. Shake well.
To serve, mix the figs, cheese and rocket leaves in a bowl and toss with the dressing. Divide among 6 plates. Top with warm crispy bacon and serve at once.
John Hawkesby’s wine suggestion
- Mahi 2007
- Boreham Wood 2007
- Stoneleigh 2007