Crispy Bacon With Wensleydale And Cranberry

• 4 slices streaky bacon, cut into strips
• 4 slices white bread, cubed
• 1 tablespoon olive oil
• mixed salad green
• 2 ounces chopped walnuts (optional) or 2 ounces pecan nuts (optional)
• 2 ounces sunblush tomatoes in oil
• 4 ounces Wensleydale cheese with cranberries, crumbed
• Dressing
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon coarse grain mustard
• salt and pepper

1. Place all the dressing ingredients in a small container and cover with a lid. Shake well and leave aside.
2. Heat the oil in a frying pan and fry the bacon until crisp, remove and fry bread cubes until golden and crisp. Drain on kitchen paper and keep warm.
3. Divide salad leaves between 4 serving plates and sprinkle over the crumbed cheese, walnuts and sunblush tomatoes.
4. Sprinkle the cooked bacon and croutons on top then drizzle over the dressing.

bacon, white bread, olive oil, mixed salad green, walnuts, tomatoes, cheese with cranberries, dressing, balsamic vinegar, olive oil, honey, coarse grain mustard, salt

Taken from www.food.com/recipe/crispy-bacon-with-wensleydale-and-cranberry-129680 (may not work)