Bacon and Avocado Salad
225g/8oz Streaky Bacon
Mixed Continental Salad Leaves
100g/4oz Cherry Tomatoes, halved
1 Large Ripe Avocado, peeled, stoned and sliced
12 Black Olives, pitted and halved
1 tbsp Vegetable Oil
2 Slices White Bread, cubed
1 Garlic Clove, crushed
3 tbsp Olive Oil
1 tbsp Prep Premium Balsamic Vinegar
1 teasp Honey
Dash Worcestershire Sauce
Salt and Black pepper
In a bowl, whisk together Olive Oil, Prep Premium Balsamic vinegar, honey, Worcestershire sauce, salt and pepper until emulsified.
Grill the bacon until crisp and cut into cubes.
Meanwhile arrange the salad leaves, tomatoes, avocado slices, and olives on a serving plate.
Heat the vegetable oil in a frying pan, add the garlic and bread cubes and fry over a high heat for 2-3 minutes until golden on both sides. Drain well on kitchen paper.
To serve - crumble the bacon and croutons over the salad and drizzle over the vinaigrette just before serving.