20g Dijon mustard
200g smoked bacon slices, cut into julienne
3 garlic cloves, finely chopped
100g shallots, finely chopped
50g soft brown sugar
200ml balsamic vinegar
100ml olive oil
100ml bacon fat (from cooking the bacon)
400ml vegetable oil (200ml for cooking, 200ml for vinaigrette)
10g thyme, chopped
2g black pepper, finely crushed
6g salt
100g cooked green beans (blanched: 2–3 mins in boiling water at 20g salt per litre, then refreshed in iced water and dried well)
50g baby spinach
20g toasted almonds
15g Parmesan shavings
Crispy bacon lardons
80ml bacon balsamic vinaigrette
Heat 200ml vegetable oil in a non-stick frying pan over high heat.
Add the julienned bacon and cook until golden and crispy.
Add shallots, thyme, half the pepper, and salt. Cook gently for 2–3 minutes until softened.
Drain on kitchen paper, reserving the bacon oil.
Place the bacon mixture in a bowl with Dijon mustard, balsamic vinegar, brown sugar, olive oil, bacon fat, and remaining vegetable oil. Whisk to emulsify and season well.
Toss the beans, spinach, and bacon lardons with the vinaigrette. Season lightly.
Stack the salad neatly on a plate, layering with Parmesan shavings, spinach, and toasted almonds.
Finish with extra toasted almonds and Parmesan on top.
20g Dijon mustard
200g smoked bacon slices, cut into julienne
3 garlic cloves, finely chopped
100g shallots, finely chopped
50g soft brown sugar
200ml balsamic vinegar
100ml olive oil
100ml bacon fat (from cooking the bacon)
400ml vegetable oil (200ml for cooking, 200ml for vinaigrette)
10g thyme, chopped
2g black pepper, finely crushed
6g salt
100g cooked green beans (blanched: 2–3 mins in boiling water at 20g salt per litre, then refreshed in iced water and dried well)
50g baby spinach
20g toasted almonds
15g Parmesan shavings
Crispy bacon lardons
80ml bacon balsamic vinaigrette
Heat 200ml vegetable oil in a non-stick frying pan over high heat.
Add the julienned bacon and cook until golden and crispy.
Add shallots, thyme, half the pepper, and salt. Cook gently for 2–3 minutes until softened.
Drain on kitchen paper, reserving the bacon oil.
Place the bacon mixture in a bowl with Dijon mustard, balsamic vinegar, brown sugar, olive oil, bacon fat, and remaining vegetable oil. Whisk to emulsify and season well.
Toss the beans, spinach, and bacon lardons with the vinaigrette. Season lightly.
Stack the salad neatly on a plate, layering with Parmesan shavings, spinach, and toasted almonds.
Finish with extra toasted almonds and Parmesan on top.
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