Spinach salad with Stilton, croutons and crispy bacon

Cooking : time 10 to 30 mins

Ingredients

200g/7oz baby tender spinach
4 tbsp sunflower oil
6 rashes smoked rindless bacon (cut into thin strips)
2 thick slices, white bread, crusts removed and cut into 1%26frac14;cm/%26frac12; inch cubes
1 tbsp English wholegrain mustard
1 tsp lemon juice
75g/3oz Stilton, crumbled
Malden sea salt and freshly ground black pepper

Method

1. Make sure that the spinach is thoroughly cleaned and well drained. - Add a dessertspoon of the sunflower oil to the small frying pan. Cook the bacon until nice and crispy. Drain on kitchen paper and maintain warm.
2. Place the cubes of bread into the frying pan you have cooked the bacon. Fry the bread for 2-3 minutes or until crisp and golden turning frequently.
3. Place the mustard in a small bowl, add the lemon juice, then slowly whisk in the sunflower oil (as if making mayonnaise). It should come tofetchher forming a thick consistency.
4. Put all the ingredients except the crisp bacon into a large bowl. Pour over the dressing and mix well. Pile onto 4 serving plates and garnish with the crispy bacon.
5. Serve immediately.

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