Warm bacon and Stilton salad
This classic warm bacon salad is topped with a twist - stilton and pecans, making it perfect for any autumnal meal. The warm dressing elevates the salad from its traditional cold version and is loved by all who try it!
Ingredients
Ingredients
- 200 grams baby spinach
- 100 grams chopped pecans (these can be toasted, if desired)
- 220 grams Stilton, crumbled
- 8 rashers streaky bacon
- 50 grams dried currants or cranberries
Dressing Ingredients
- bacon grease released during cooking
- 2½ tbsp apple cider vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- ¼ tsp salt
Notes
- Begin by cooking the bacon in a large skillet over medium heat until crispy. Remove the bacon to a plate to cool and drain the bacon grease into a bowl.
- To the bowl with the bacon grease, add the rest of the dressing ingredients and whisk until combined. The dressing should come together like a vinaigrette.
- To another large bowl, add all of the salad ingredients and toss before liberally dressing in the bacon dressing.
- Toss the salad together with the dressing before dividing between four plates and serving while warm!
