Simple Lettuce Salad With Radishes, Cucumbers, Blue Cheese And Bacon

• For the Vinaigrette
• juice of one lemon
• olive oil - 2x the quantity of lemon juice
• 1 teaspoon agave nectar or honey
• Salt and pepper to taste
• For the Salad
• 2 heads butter or gem lettuce
• 1 bunch fresh radishes, slice very thinly
• 1/2 large English cucumber, skin on, sliced very thinly
• 2 to 3 ounces Bayley Hazen Blue Cheese, or another great blue, crumbled
• 4 rashers good bacon, crumbled

1. Mix the ingredients for the vinaigrette and set aside. Note: Cooking time is dependent upon whether you microwave your bacon, or fry it. If you fry the bacon, add 1/2 tsp bacon fat to replace 1 tsp of olive oil.
2. Carefully wash and dry the lettuce. Tear into manageable pieces for eating - not too large and not too small. Place in a good sized mixing bowl.
3. Carefully mix in the radishes, cukes, and crumbled blue cheese into the lettuce, being careful not to crush the lettuce. NOTE: If you like your salad chilled - and this salad is quite good that way with colder radishes and cukes adding to their crispness - mix the vegetables without the blue cheese and stick in the fridge for 15 to 30 minutes to get a cold edge to the salad. Then take the cold salad out just prior to serving and mix in the crumbled cheese. Proceed with the recipe.
4. Assemble 4 salad plates. Plate the lettuce mixture in equal portions onto the plates. Sprinkle equal amounts of the crumbled bacon on top of each serving.
5. Spoon 2 tablespoons of vinaigrette on top of each portion, but do not mix into the salads.
6. NB: You can omit the bacon if you want a vegetarian salad, but the bacon is a key flavor component!

vinaigrette, lemon, olive oil, honey, salt, salad, butter, fresh radishes, cucumber, bayley, rashers good bacon

Taken from food52.com/recipes/71137-simple-lettuce-salad-with-radishes-cucumbers-blue-cheese-and-bacon (may not work)