Smoked bacon hock salad with mustard vinaigrette
Photo by Tam West
- Place the mustard, vinegar and oil in a small screw top jar and season with salt and freshly ground black pepper. Shake well. If wished, sweeten with a little runny honey.
- Remove the meat from the hock and shred. Place in a large bowl with the salad greens and cauliflower. Drizzle over the vinaigrette and toss gently. Divide between 4 shallow bowls. Serve with crusty bread.
Read Kathy's guide to cooking smoked bacon hock here