Ingreadient :

• 12 slices bacon
• 12 thin baguette croutons
• 2 large roasted beetroots
• 100g goats cheese
• 100g pecans
• 100g caster sugar
• Selection of winter salad leaves

Dressing

• 100ml rapeseed oil
• 50ml raspberry vinegar
• Salt and pepper

Direction :

1. Pan fry the bacon in 50ml rapeseed oil until crisp. Drain and keep the fat.
2. Heat the sugar to a caramel, add the pecans and then carefully pour onto a silicon mat to cool.
3. To make the dressing, whisk the ingredients together with the bacon fat.
4. To serve, pile the leaves, crotons, bacon and cheese onto a platter, scatter with pecans and drizzle over the dressing.