appetite magazine
Manchego, honey cooked bacon and almond salad
 
 
Author:
Serves: 4
Ingredients
  • 1 tbsp St Lawrence Gold Organic Canadian Prairie Wildflower Honey
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • salt and black pepper
  • 5 tbsp olive oil
  • 1 tbsp water
  • 2 fennel bulbs, trimmed and halved, any fronds chopped and reserved
  • 6 rashers smoked streaky bacon
  • 2 tbsp Blanched almonds
  • 2 tbsp honey
  • 50g rocket leaves or pea shoots
  • 120g Manchego cheese, shaved into ribbons
Method
  1. Start by making the dressing - whisk the honey, mustard and lemon juice together with a pinch of salt and pepper. Slowly add the oil to make a thick dressing. Finish by whisking in 1 tbsp water to lighten the consistency.
  2. Using a sharp knife, cut the fennel in half and slice into thin pieces, and add to the dressing.
  3. Lay the bacon rashers flat in a dry frying pan and place it over a medium heat. Once the bacon begins to turn golden underneath, turn it over and cook for a couple of minutes more.
  4. Add the almonds and drizzle with St Lawrence Gold Organic Canadian Prairie Wildflower Honey, turning them often and cooking for a minute or two more, until deeply caramelised and glazed.
  5. Combine the sliced fennel with the rocket and any chopped fennel fronds, then toss with a few spoonfuls of dressing, then turn out onto a plate.
  6. Gently shave the Manchego on top of the salad, and add the bacon and almonds.
Recipe by appetite magazine at https://www.appetitemag.co.uk/manchego-honey-cooked-bacon-and-almond-salad/