Recipe: Early autumn calls for hearty salads
Topped with manchego, honey-glazed bacon and almonds, this salad promises to be both flavourful and filling, too
As summer gives way to autumn, a hearty salad makes the ideal week-night dinner. This dish - topped with manchego, honey-glazed bacon and almonds - comes courtesy of Canadian honey brand St Lawrence Gold
Manchego, Honey Cooked Bacon and Almond Salad
Prep time 10 minutes
Cook time 15 minutes
2 fennel bulbs, trimmed and halved, any fronds chopped and reserved
50g rocket leaves or pea shoots
120g manchego cheese, shaved into ribbons
For the dressing:
1 tbsp St Lawrence Gold Organic Canadian Prairie Wildflower Honey
1 tsp Dijon mustard
2 tbsp lemon juice
5 tbsp olive oil
1 tbsp water
Salt and black pepper
For the honey-glazed bacon (optional):
6 rashers smoked streaky bacon
2 tbsp honey
2 tbsp blanched almonds
Start by making the dressing, whisk the honey, mustard and lemon juice together with a pinch of salt and pepper.
Slowly add the oil to make a thick dressing. Finish by whisking in 1 tbsp water to lighten the consistency.
Using a sharp knife cut the fennel in half and slice into thin pieces and add to the dressing.
Lay the bacon rashers flat in a dry frying pan and place it over a medium heat.
Once the bacon begins to turn golden underneath, turn it over and cook for a couple of minutes more.
Add the almonds and drizzle with St Lawrence Gold Organic Canadian Prairie Wildflower Honey, turning them often and cooking for a minute or two more, until deeply caramelised and glazed.
Combine the sliced fennel with the rocket and any chopped fennel fronds, then toss with a few spoonfuls of dressing, then turn out onto a plate.
Gently shave the Manchego on top of the salad and add the bacon and almonds.
Recipe courtesy of Peter Sidewell and St Lawrence Gold. St Lawrence Gold has just launched two new flavours of honey - The Blueberry Blossom and The Prairie Wildflower - nationwide into Waitrose.
Read moreFood and Drink
More by this authorAlice Ryan