Serves 4

Who said salads had to be boring? This salad is far from it and will be the perfect side dish to any BBQ this Spring!

  • Ingredients

    • Götzinger’s American Rindless Bacon (sliced into 2cm pieces) – 200 g
    • Olive oil – 20ml
    • Leek (finely sliced) - 1
    • Apple cider vinegar – 25 ml
    • Maple syrup – 15ml
    • Dijon mustard – 1 tsp.
    • Butter leaf lettuce – 100g
    • Walnuts (roasted and crushed) – 60g
    • Granny Smith Apple (diced) – 1
    • Camembert (sliced into strips) – 125 g
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  • Instructions

    • Set the oven to 180°c.
    • Scatter the pieces of bacon evenly across a lined baking tray and bake in the oven for 20 – 25 minutes until very crispy.
    • Once ready, remove from the oven and transfer the bacon onto a paper towel to drain any excess fat. Set aside.
    • Add 1 tsp of olive oil to a pan on medium heat, add the sliced leeks and slowly cook until soft and starting to caramelise – set aside once cooked.
    • Prepare the dress by combining the remaining olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
    • To assemble the salad, combine the lettuce with
      half the leeks, half the bacon, half the roasted walnuts, half the diced apple, and the full amount of dressing. Then transfer into the serving dish.
    • Place the strips of camembert evenly across the salad and gently scatter the remainder of the other ingredients on top of the salad.
    • Serve immediately and enjoy!

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