Salad of Mozzarella, Crispy Bacon, Figs and Rocket with Honeyed Vinaigrette


Salad of Mozzarella, Crispy Bacon, Figs and Rocket with Honeyed Vinaigrette
Servings: 6


12 slices streaky air-dried bacon
12 fresh or dried figs
250g mozzarella (or bocconcini)
2 large handfuls rocket leaves
1 tablespoon runny honey
1 tablespoon sherry vinegar
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100302


If I allow myself a cooked breakfast each morning (I’m usually far too busy to stop at that time of day), I would grill a couple of rashers of the best bacon I could find and eat it with tomatoes. I do find the time to make lunch, and so can incorporate my need for a fix of bacon into a salad like this one. This tasty combination of salty and sweet flavours is given extra punch with the tang of the rocket and smooth mozzarella, which really picks up the vinaigrette. It is dead easy and the only effort required is to cook the bacon until it’s crisp.



Remove any rind from the bacon. In a non-stick frying pan, cook the bacon until it is crispy. (it is probably even better grilled if you have an efficient grill.) Cut the figs into halves and slice the mozzarella into thin slices. Pick over the rocket leaves, removing any thick stalks.

Make the dressing by combining in a small jar the honey, sherry vinegar, olive oil and salt and pepper to taste. Shake well.

To serve, mix the figs, mozzarella and rocket leaves in a bowl and toss with the dressing. Divide between six plates. Top with warm crispy bacon and serve at once.



Salad - Mains

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