Prep
15 mins

Cooking Time

Cooking
5 mins

Serves 2

Baby Leaf

Ingredients

Serves: 2

  • 1 bag of Florette Baby Leaf salad
  • ½ red onion, finely chopped
  • 4 sprigs tarragon, finely chopped
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • Salt and pepper
  • 1 tbsp vegetable oil
  • 2 rashers streaky bacon, diced
  • 2 slices sourdough bread
  • 4 goats cheese slices
  • 25g toasted hazelnuts, chopped

Method

  1. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil to make the dressing. Season and set aside.
  1. Heat the vegetable oil in a frying pan, add bacon and fry until crisp. Drain on kitchen paper.
  1. Heat grill to high. Toast bread on both sides and grill goats cheese until golden brown and bubbling.
  1. Place goats cheese on toast and serve with Florette Baby Leaf & Rocket leaves. Drizzle dressing on top and scatter with hazelnuts and bacon.
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