4 rashers back bacon, de-rinded and in strips 2 Tbs. oil 2 small leeks, trimmed and in strips 1/2 head frisee lettuce lamb's tongue lettuce 4oz/100g Caerphilly, crumbled For the dressing: 4 Tbs. sunflower oil 1 Tbs. lemon juice 1 tsp. mild Dijon mustard salt and ground black pepper
Instructions
1) Fry bacon strips crisp in oil in a non-stick pan. Remove with a slotted spoon and drain on kitchen paper. Add leek strips to pan and toss around to soften slightly. Remove and reserve.
2) Place frisee and lamb's tongue lettuce in a large bowl.. Add leek, bacon strips and crumbled Caerphilly.
3) Shake dressing ingredients in a screw-top jar and drizzle over salad. Toss to coat. Transfer to a salad platter and then serve immediately.
