6 rashers back bacon, in thick strips 1 Tbs. oil 2 slices bread, crusts removed and cut in tiny cubes 1 large ripe avocado lemon juice 2 pears lambs tongue lettuce For the dressing: 1 tsp. Dijon mustard 1 Tbs. white wine vinegar 4 Tbs. sunflower oil salt and freshly ground black pepper
Instructions
1) Fry bacon strips crisp in oil and drain on kitchen paper. Reserve.
Add a little more oil and fry bread cubes until golden. Drain these too and reserve.
2) Peel, stone and slice avocado thinly and sprinkle with lemon juice. Core and slice pears. Mix with bacon and lambs tongue lettuce in a large bowl.
3) Shake dressing ingredients in a screw-top jar and drizzle over salad. Serve sprinkled with croutons.
