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Print this Recipe    Bacon Camembert

CRISPY BACON AND CAMEMBERT SALAD
Serves 4

8 rashers smoked streaky bacon
125 g pack Camembert
2 thick slices bread (85 g / 3 oz), crusts removed
7 Tbsp olive oil
140 g bag crisp green salad
2 Tbsp white wine vinegar
1 Tbsp wholegrain mustard
1 garlic clove, finely chopped

Preheat the grill and cook the bacon for 5 - 8 minutes until crisp,
turning halfway through. Set aside to cool. Cut the Camembert into
bite-sized wedges.

Grate the bread into coarse crumbs. Heat two tablespoons of the
oil in a frying pan and cook the crumbs, stirring, until crisp and
golden; season and set aside.

Tip the salad into a bowl. Break the bacon into bite-sized pieces
and mix into the salad with the cheese. Mix together the vinegar,
mustard, garlic and remaining olive oil. Pour the dressing over
the salad and toss well. Sprinkle with the crisp crumbs and serve.


Note: Use Cos, chicory, Little Gem, Escarole, batavia and frisee.

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