Prep 10 mins
Cook 0 mins
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
- 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.