4 rations bacon
2tbsp extra virgin olive oil
1tbsp red wine vinegar
(optional) 2 tsp mustard
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Add 4 eggs to a pan of boiling water, cook for 6 minutes, drain and cool. Peel and cut the eggs in half.
Grill bacon rations until crispy
Chop lettuce/salad leaves into thin shreds. Place the lettuce in a large bowl with the cherry tomatoes and the cooked bacon.
Make a dressing by whisking together 2tbsp extra virgin olive oil, 1tbsp red wine vinegar and (optional) 2 tsp mustard. Toss the salad with the dressing and top with the halved eggs.
Decorate on plate and serve.