Crispy Bacon With Wensleydale And Cranberry - cooking recipe

Ingredients

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
Dressing
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon coarse grain mustard
salt and pepper

Preparation

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.