Recipe by Aileen2
This is one of the nicest salads I've ever made. In fact my husband who is very adverse to green foods loves it. It's very, very tasty! Wensleydale is a pale, mild and crumbly soft cheese - the version made with cranberries is best for this recipe. I got this recipe from a sheet of recipes handed out at a cookery demonstration.
- 4 slices streaky bacon, cut into strips
- 4 slices white bread, cubed
- 1 tablespoon olive oil
- mixed salad green
- 2 ounces chopped walnuts (optional) or 2 ounces pecan nuts (optional)
- 2 ounces sunblush tomatoes in oil
- 4 ounces Wensleydale cheese with cranberries, crumbed
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1⁄2 teaspoon coarse grain mustard
- salt and pepper
Directions See How It's Made
- Place all the dressing ingredients in a small container and cover with a lid. Shake well and leave aside.
- Heat the oil in a frying pan and fry the bacon until crisp, remove and fry bread cubes until golden and crisp. Drain on kitchen paper and keep warm.
- Divide salad leaves between 4 serving plates and sprinkle over the crumbed cheese, walnuts and sunblush tomatoes.
- Sprinkle the cooked bacon and croutons on top then drizzle over the dressing.