Bacon and pear salad with honey dressing
This lovely salad makes a light entrée or can be served with grilled meat or fish.
|4 slices||Bacon, remove rinds|
|4 cups||Baby spinach|
|1||Fennel bulb, finely sliced|
|5||Spring onions, finely sliced|
|4 Tbsp||Fresh parsley, roughly chopped|
- Grill or fry the bacon until crisp. Drain on a paper towel, then cut into smaller pieces.
- To prepare the pears, carefully coat in lemon juice to prevent browning.
- Soak the spinach in cold water for 15 minutes, then remove it carefully. Cut off any tough stalks and tear large leaves into bite-sized pieces. Shake well to ensure the leaves are dry. Place the spinach in a bowl with the bacon, pear slices, fennel, spring onion and parsley.
- To make the dressing, place all the ingredients in a screw-top jar and shake well. Toss the salad with enough dressing to lightly coat the leaves