Bacon and scallop salad
- Whisk the dressing ingredients together and place to one side.
- Pan-fry the bacon on medium heat (or microwave), until crisp. Remove and drain on paper towels. Cut or break into pieces.
- Pan-fry the scallops in oil for about one minute each side - do not overcook.
- Arrange the salad greens on two plates and top with the scallops, bacon, avocado and cherry tomatoes. Season. Drizzle with the dressing. Serve immediately.